دانلود رایگان مقاله لاتین فرآیند صمغ در خواص فیزیکوشیمیایی روغن آفتابگردان از سایت الزویر
عنوان فارسی مقاله:
اثر فرآیند صمغ در خواص فیزیکوشیمیایی روغن آفتابگردان
عنوان انگلیسی مقاله:
Effect of degumming process on physicochemical properties of sunflower oil
سال انتشار : 2016
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مقدمه انگلیسی مقاله:
1. Introduction
Crude sunflower oil obtained by oilseed processing has to be refined before the consumption in order to remove undesirable compounds. The most important of these minor substances are free fatty acids, color pigments, phospholipids, metals and waxes. The objective of refining is to eliminate these impurities with the least possible effect on desirable components present in the crude vegetable oils in order to obtain an odorless, bland and oxidative stable refined vegetable oil that is acceptable to consumers (Medina-Juarez et al., 2000). Presence of compounds such as odiferous volatiles, pigments, waxes and metal traces, affect negatively the taste, smell, appearance and storage stability of the refined oil. They must be removed to yield a stable product with a bland or pleasant taste (Aluyor et al., 2009). The presence of phospholipids can cause the oil discoloration, serve as a precursor of off-flavors and contribute to the losses of neutral lipids during neutralization (Jiang et al., 2015). In addition, phospholipids are naturally occurring emulsifiers, which bind oil molecules together leading to increased viscosity, and refining and/or flow losses (Iwuoha et al., 1996). In the food industry, viscosity is one of the most important parameters required in the design of technological process. On the other side, viscosity is also an important factor that determines the overall quality and stability of a food system (Abramovic and Klofutar, 1998). Therefore, the removal of phospholipids is essential for the production of high-quality finished oil (Subramanian et al., 1999). Degumming is an important step in the refining process of vegetables oils, and it removes phospholipids and mucilaginous gums. Traditional degumming that include water, super, total, acid degumming and ultrafiltration processes cannot guarantee the low phosphorus levels that are required for physical refining (Jiang et al., 2015). These techniques are not suitable for oils with high levels of non-hydratable phospholipids (Zufarov et al., 2008). Enzyme-mediated degumming is a unique process quite distinct from the well-known acid degumming variations, since both hydratable and nonhydratable phospholipids present in the oil are hydrolysed to the correspondinglysophospholipids (Clausen, 2001). Currently, the most commonly utilized phospholipases in enzymatic degumming are phospholipase A1 (PLA1) and phospholipase A2 (PLA2), which remove the fatty acid from positions 1 and 2 with respect to glycerol, respectively (Galhardo et al., 2010). Other enzymes are commercially available for vegetable oils processing, such as phospholipase B (PLB), phospholipase C (PLC) and the lipid acyltransferase (LAT). PLB eliminates both fatty acids from the glycerol group (Jiang et al., 2011), PLC catalyses the hydrolysis of phosphate-glycerol bond in phosphatidylcholine and phosphatidylethanolamine and LAT, transfers a fatty acid to a sterol present in the oil in order to convert it into a sterol ester (Dijkstra, 2011). There are several studies about the effect of enzymatic degumming on the phosphorus content (Jiang et al., 2011; Manjula et al., 2011), the quantitative and qualitative analysis of phospholipids (Sampaio et al., 2015) and the acid value achieved (Jahani et al., 2008). However, just few studies have been undertaken to determine the changes in physical and chemical characteristics of sunflower oil during the enzymatic degumming process. The aim of this work was to evaluate the effect of the different degumming process on physical and chemical parameters of crude sunflower oil.
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کلمات کلیدی:
Sunflower oil - Wikipedia https://en.wikipedia.org/wiki/Sunflower_oil Jump to Physical properties - Sunflower oil is high in the essential vitamin E and low in saturated fat. The two most common types of sunflower oil are linoleic and high oleic. Linoleic sunflower oil is a common cooking oil that has high levels of polyunsaturated fat. It is also known for having a clean taste and low levels of trans fat. [PDF]Physico-Chemical Properties, Composition and Oxidative Stability of ... hrcak.srce.hr/file/162699 by H Abramovi - Cited by 104 - Related articles sesame and sunflower oils. With the aim of describing general characteristics of the oil obtained from the seeds of Camelina sativa plants grown in Slovenia and ... Study of physicochemical properties of edible oil and evaluation of ... www.sciencedirect.com/science/article/pii/S1878535214001014 by E Zahir - 2014 - Cited by 22 - Related articles Jun 6, 2014 - Physicochemical properties like density, viscosity, boiling point, saponification value (SV), iodine value (IV),and peroxide value (PV) of Corn ... Physical and mechanical properties of sunflower oil and synthetic ... www.sciencedirect.com/science/article/pii/S0014305715000300 by B Behera - 2015 - Cited by 4 - Related articles Jan 20, 2015 - Bigels of sunflower oil, span 40 and water soluble synthetic polymers (e.g. polyvinyl alcohol and polyvinyl pyrrolidone) were prepared and ... Sunflower oil properties - Botanical On Line www.botanical-online.com/english/sunflower_oil.htm Physical and chemical properties of sunflower oil. Sunflower oil has very neutral flavor and virtually translucent, slightly yellow color, compared to olive oil. [PDF]Physical Properties of fats and Oils www.dgfett.de/material/physikalische_eigenschaften.pdf The physical data are taken from the following publications. Black ... Physical and chemical characteristics of oils, fats, ... Sunflower oil, crude high-oleic. Searches related to physicochemical properties of sunflower oil sunflower oil chemical name sunflower oil good or bad sunflower oil for skin sunflower oil benefits and side effects sunflower oil vs olive oil sunflower oil for hair sunflower oil production process sunflower oil nutrition
