Soybean lecithin processing unit operations

Brian, Reagan

doi:10.1007/bf02632519

Cited by 20 publications

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“…Crude solvent extracted soybean oil contains about 2-3% phospholipids whose affinity for water forms the basis for lecithin manufacture and production of degummed oil for further processing (1)(2)(3). Commercial degumming removes about 80-95% of the phosphorus-containing lipids from crude soybean oils (4)(5)(6).…”

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confidence: 99%

Effect of moisture, microwave heating, and live steam treatment on phospholipase D activity in soybeans and soy flakes

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Mounts

Lanser

et al. 1990

J Americ Oil Chem Soc

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The impact of enzyme activity on the nonhydratable phospholipid content of crude soybean oil has been evaluated. A radiochemical method was used to assay phospholipase D activity in whole and flaked soybeans stored under a variety of storage and enzyme inactivating conditions. The crude enzyme was isolated and incubated with a mixture of 14C-labeled and unlabeled phosphatidylcholine. The amount of liberated radioactive choline was used as a measure of enzyme activity. Whole soybeans with moisture contents of 8-18% were stored at 40~ and sampled weekly for up to four weeks. Although the enzyme was active in all samples, the optimum moisture content for enzyme activity was about 14%. Flaking and flake thickness were shown to increase phospholipas D activity. At moisture levels above 10%, flakes at .012" showed about twice the activity of whole beans. As flake thickness was increased, enzyme activity decreased.Whole soybeans with moisture contents of 12-18% were treated by microwave heating under controlled conditions. During the early stages of heating, the enzyme was activated, and then was gradually destroyed by the time the temperature of the beans reached 11~120~ Approximately 8-10 min of microwave heating was required to completely destroy enzymatic activity. The inactivation of phospholipase D in soy flakes treated with live steam was also evaluated. The enzyme is rapidly destroyed at temperatures of about U0~ Evaluations of flakes subjected to live steam and whole beans treated by microwave heating to inactivate phospholipase D suggest that heat, moisture and enzyme activity are important factors contributing to the formation of nonhydratable phospholipid in extracted crude oils.

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confidence: 99%

Effect of moisture, microwave heating, and live steam treatment on phospholipase D activity in soybeans and soy flakes

List

Mounts

Lanser

et al. 1990

J Americ Oil Chem Soc

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“…In current soybean processing, degumming is applied as a separate stage to one-third of extracted crude oil to meet soy lecithin market requirements (1). Crude soybean oil contains ca.…”

Section: Introductionmentioning

confidence: 99%

Degumming soybean oil from fresh and damaged beans with surface‐active compounds

Nash

Frankel

Kwolek

1984

J Americ Oil Chem Soc

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Beans ABSTRACTOils from both properly stored and damaged soybeans were degummed with a series of 4 nonionic, 2 cationic and 5 anionic surfactants and with lecithins as amphoteric emulsifiers. Efficiency of phosphatide removal in the presence or absence of citric acid was determined by colorimetric analysis of phosphorus in the degummed oils. For normal oils, efficiency of citric acid degumming was improved by the addition of fatty alkyl oxazoline, polymeric sulfonate, alkyl sulfate and crude or purified lecithin. Success in degumming of oils from partially damaged soybeans was limited; however, the average phosphorus content was lowest for those solutions degummed with alkyl sulfate. Aqueous citric acid degumming of oils from severely damaged soybeans indicated high levels of nonhydratable phosphatides (NHP). When added to the oil from severely damaged beans, several nonionic and anionic surfactants showed statistically significant improvements in degumming efficiency. However, the nonhydratable phosphorus contents of the degummed oils were still too high, indicating the need for special processing of damaged oils. Crude lecithin was effective in removing NHP from oil of fresh soybeans, but was ineffective on oils of stored and severely damaged beans.

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“…The soybean is a commercial source of lecithin (1). Worldwide consumption of this by-product of soybean processing is estimated at 10,000 tons / year (2).…”

Section: Introductionmentioning

confidence: 99%

“…Brain (1) gives the proximate composition of commercial crude soybean lecithin (soy lecithin) as phosphatidylcholine, 20%; phosphatidylethanolamine, 20%; soybean oil, 35%; and sugars, sterols and moisture, 5%.…”

Section: Introductionmentioning

confidence: 99%

Soybean lecithin: acetone insoluble residue fractionation and their volatile components

El-Shattory¹,

Aly²

2002

Grasas y Aceites

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RESUMEN Lecitina de soja: fraccionamiento del residuo insoluble en acetona y sus componentes volátiles.El residuo insoluble en acetona fue aislado de la lecitina de soja. Este residuo fue fraccionado por solventes en cuatro fracciones: soluble en ácido acético, insoluble en ácido acético, fase benceno y fase insoluble en benceno.Concerniente a la constitución de los fosfolípidos de estas cuatro fracciones, se encontró que la primera fracción contiene PC, PE y PI en porcentajes del 56.0, 21.6 y 19.0 respectivamente. La segunda fracción tuvo 39% PC y 60% CER, junto a algunas trazas de PE y PI. La fase benceno está constituida principalmente por PC con algunas trazas de PE. La última fracción tuvo 80.6% CER y 20% PC. La composición en ácidos grasos de estas cuatro fracciones junto a los solubles en acetona, aceite de soja crudo y desgomado y fosfolípidos totales fueron registradas. Por lo general, se encontró que los ácidos grasos mayoritarios saturados e insaturados fueron el palmítico y linoléico. Los componentes volátiles de estas muestras excepto la insoluble en ácido acético fueron determinadas. Cuarenta y nueve compuestos fueron separados. Treinta y dos componentes incluyendo aldehidos alifáticos, cetonas, alcoholes, ésteres y ácidos fueron identificados. Los aldehídos y cetonas mostraron un cambio en las siete muestras. Estos aumentaron por el desgomado.El 4,5-dimetilelisoxazol tuvo un fuerte flavor a lecitina, así puede usarse como indicador para el proceso de desgomado. El 2-pentilfurano mostró una disminución significativa por el desgomado. Otros compuestos, tales como ésteres y alcoholes no tuvieron efectos distintivos sobre los productos volátiles a lo largo del proceso. PALABRAS-CLAVE: Aceite desgomado -Acetona -Acido acético -Componentes volátiles -Fracción bencénica -Fosfolípido -Lecitina de soja. SUMMARY Soybean lecithin: acetone insoluble residue fractionation and their volatile components.The acetone insoluble residue was isolated from soybean lecithin. This residue was solvent fractionated resulted in four fractions, namely, acetic acid soluble, acetic acid insoluble, benzene phase and benzene insoluble phase.Concerning phospholipid constitution of these four fractions, it was found that the first fraction contains PC, PE and PI in percentages of 56.0, 21.6 and 19.0 respectively. The 2 nd fraction makes 39% PC and 60% CER, besides some traces of PE and PI. The benzene phase is mainly all PC with some traces of PE. The last fr action is 80.6% CE R and 20% P C. The fatt y acid composition of these four fractions besides soluble in acetone, crude and degummed soybean oil and total phospholipids was recorded. Generally, it was found that the major saturated and unsaturated fatty acids were palmitic and linoleic. Volatile components of these samples except acetic acid insoluble were reported. Fourty nine compounds were separated. Thirty two components including aliphatic aldehydes, ketones, alcohols, esters and acids were identified. Aldehydes and ketones showed a changed through the seven samples. Th...

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Soybean lecithin processing unit operations

Cited by 20 publications

References 0 publications

Effect of moisture, microwave heating, and live steam treatment on phospholipase D activity in soybeans and soy flakes

Effect of moisture, microwave heating, and live steam treatment on phospholipase D activity in soybeans and soy flakes

Degumming soybean oil from fresh and damaged beans with surface‐active compounds

Soybean lecithin: acetone insoluble residue fractionation and their volatile components

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