Degumming of Vegetable Oil by a New Microbial Lipase

Ji-Guo Yang¹, Yong-Hua Wang², Bo Yang¹*, Geoffrey Mainda¹ and Yong Guo<sup>1

1</sup>School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510640, PR China
²College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, PR China

Article history:
Received September 11, 2005
Accepted December 6, 2005

Key words:
degumming, lipase, vegetable oil

Summary:
Lecitase^® Ultra lipase is an acidic lipase which exhibits maximal activity at pH=5.0. It takes part in the activity towards both phospholipid and triglyceride structures. When the temperature is over 40 °C, the phospholipase activity predominates, and the lipase activity is partly suppressed. It could be applied for the degumming of vegetable oil, and the phosphatides in the oil were easily converted by enzymatic catalyzed hydrolysis to less than 10 mg/kg within 5 h at 50 °C.

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