The effect of ultrasound on enzymatic degumming process of rapeseed oil by the use of phospholipase A1

Comparative studies of enzymatic degumming process of rapeseed oil were carried out in mechanical-stirring and ultrasonic-assisted mechanical-stirring systems. The influences of enzyme dosage (10–50 mg/kg), pH (4.5–6), temperature (45–65 °C), water amount (1–3%), ultrasonic power (0.06–0.09 W/cm3) and reaction time were investigated subsequently. A suitable ultrasonic power of 0.07 W/cm3 was determined to guarantee satisfactory degumming efficiency and enzyme activity. Compared to the mechanical-stirring system, optimum temperature of phospholipase A (PLA) in the ultrasonic-assisted mechanical-stirring system was about 5 °C higher, while the effects of pH on both of the two systems were quite similar. Less time and water were used in the ultrasonic-assisted mechanical-stirring system for enzymatic degumming. The study on the quality changes of degummed oils showed that ultrasound could accelerate the oxidation of edible oils due to the effect of cavitation, thus more attention should be paid on the oxidative stability in the further application.