Impact of water degumming and enzymatic degumming on gum mesostructure formation in crude soybean oil

Tatiana Nikolaeva, Tim Rietkerk, Arjen Sein, Robert Dalgliesh, Wim G. Bouwman, Evgenii Velichko, Bei Tian, Henk Van As*, John van Duynhoven

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

Phospholipid gum mesostructures formed in crude soybean oil after water degumming (WD) and enzymatic degumming (ED) were studied at a range of phospholipid and water concentrations. For ED, phospholipase C (PLC), phospholipase A2 (PLA2) and a mixture of phospholipases Purifine 3G (3G) were used. Both WD and ED resulted in lamellar liquid-crystalline phases, however, of different topology. The dependence of the bilayer spacings (as observed by SANS and SAXS) on the ratio between amount of water and amphiphilic lipids differed for WD and PLA2 ED vs PLC and 3G ED. This difference was also observed for dynamics at molecular scale as observed by time-domain (TD) NMR and attributed to partial incorporation of diglycerides and free fatty acids into gum bilayers after PLC and 3G ED. Feasibility of using TD-NMR relaxometry for quantification of the gum phase and estimation of degumming efficiency was demonstrated.

Original languageEnglish
Article number126017
JournalFood Chemistry
Volume311
DOIs
Publication statusPublished - 1 May 2020

Fingerprint

Degumming
degumming
Soybean Oil
Petroleum
Gingiva
soybean oil
Type C Phospholipases
Water
Phospholipases A2
water
phospholipase C
Phospholipids
phospholipase A2
Phospholipases
Diglycerides
Molecular Dynamics Simulation
Nonesterified Fatty Acids
phospholipids
Nuclear magnetic resonance
Lipids

Keywords

  • Enzymatic degumming
  • Lamellar liquid-crystalline structure
  • Phospholipid
  • Water degumming

Cite this

Nikolaeva, Tatiana ; Rietkerk, Tim ; Sein, Arjen ; Dalgliesh, Robert ; Bouwman, Wim G. ; Velichko, Evgenii ; Tian, Bei ; Van As, Henk ; van Duynhoven, John. / Impact of water degumming and enzymatic degumming on gum mesostructure formation in crude soybean oil. In: Food Chemistry. 2020 ; Vol. 311.
@article{9b9876a9e21f4792b77afb0fb4d6cf7a,
title = "Impact of water degumming and enzymatic degumming on gum mesostructure formation in crude soybean oil",
abstract = "Phospholipid gum mesostructures formed in crude soybean oil after water degumming (WD) and enzymatic degumming (ED) were studied at a range of phospholipid and water concentrations. For ED, phospholipase C (PLC), phospholipase A2 (PLA2) and a mixture of phospholipases Purifine 3G (3G) were used. Both WD and ED resulted in lamellar liquid-crystalline phases, however, of different topology. The dependence of the bilayer spacings (as observed by SANS and SAXS) on the ratio between amount of water and amphiphilic lipids differed for WD and PLA2 ED vs PLC and 3G ED. This difference was also observed for dynamics at molecular scale as observed by time-domain (TD) NMR and attributed to partial incorporation of diglycerides and free fatty acids into gum bilayers after PLC and 3G ED. Feasibility of using TD-NMR relaxometry for quantification of the gum phase and estimation of degumming efficiency was demonstrated.",
keywords = "Enzymatic degumming, Lamellar liquid-crystalline structure, Phospholipid, Water degumming",
author = "Tatiana Nikolaeva and Tim Rietkerk and Arjen Sein and Robert Dalgliesh and Bouwman, {Wim G.} and Evgenii Velichko and Bei Tian and {Van As}, Henk and {van Duynhoven}, John",
year = "2020",
month = "5",
day = "1",
doi = "10.1016/j.foodchem.2019.126017",
language = "English",
volume = "311",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

Impact of water degumming and enzymatic degumming on gum mesostructure formation in crude soybean oil. / Nikolaeva, Tatiana; Rietkerk, Tim; Sein, Arjen; Dalgliesh, Robert; Bouwman, Wim G.; Velichko, Evgenii; Tian, Bei; Van As, Henk; van Duynhoven, John.

In: Food Chemistry, Vol. 311, 126017, 01.05.2020.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Impact of water degumming and enzymatic degumming on gum mesostructure formation in crude soybean oil

AU - Nikolaeva, Tatiana

AU - Rietkerk, Tim

AU - Sein, Arjen

AU - Dalgliesh, Robert

AU - Bouwman, Wim G.

AU - Velichko, Evgenii

AU - Tian, Bei

AU - Van As, Henk

AU - van Duynhoven, John

PY - 2020/5/1

Y1 - 2020/5/1

N2 - Phospholipid gum mesostructures formed in crude soybean oil after water degumming (WD) and enzymatic degumming (ED) were studied at a range of phospholipid and water concentrations. For ED, phospholipase C (PLC), phospholipase A2 (PLA2) and a mixture of phospholipases Purifine 3G (3G) were used. Both WD and ED resulted in lamellar liquid-crystalline phases, however, of different topology. The dependence of the bilayer spacings (as observed by SANS and SAXS) on the ratio between amount of water and amphiphilic lipids differed for WD and PLA2 ED vs PLC and 3G ED. This difference was also observed for dynamics at molecular scale as observed by time-domain (TD) NMR and attributed to partial incorporation of diglycerides and free fatty acids into gum bilayers after PLC and 3G ED. Feasibility of using TD-NMR relaxometry for quantification of the gum phase and estimation of degumming efficiency was demonstrated.

AB - Phospholipid gum mesostructures formed in crude soybean oil after water degumming (WD) and enzymatic degumming (ED) were studied at a range of phospholipid and water concentrations. For ED, phospholipase C (PLC), phospholipase A2 (PLA2) and a mixture of phospholipases Purifine 3G (3G) were used. Both WD and ED resulted in lamellar liquid-crystalline phases, however, of different topology. The dependence of the bilayer spacings (as observed by SANS and SAXS) on the ratio between amount of water and amphiphilic lipids differed for WD and PLA2 ED vs PLC and 3G ED. This difference was also observed for dynamics at molecular scale as observed by time-domain (TD) NMR and attributed to partial incorporation of diglycerides and free fatty acids into gum bilayers after PLC and 3G ED. Feasibility of using TD-NMR relaxometry for quantification of the gum phase and estimation of degumming efficiency was demonstrated.

KW - Enzymatic degumming

KW - Lamellar liquid-crystalline structure

KW - Phospholipid

KW - Water degumming

U2 - 10.1016/j.foodchem.2019.126017

DO - 10.1016/j.foodchem.2019.126017

M3 - Article

VL - 311

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 126017

ER -