Effect of CaCl2 and pH value on demulsification of emulsion from enzyme-assisted aqueous extraction processing of soybean oil

Wu Haibo; Jiang Lianzhou

doi:10.11975/j.issn.1002-6819.2018.23.038

Volume 34 Issue 23

Nov. 2018

Turn off MathJax

Article Contents

Abstract

References

Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE) > 2018 > 34(23): 299-306. > DOI: 10.11975/j.issn.1002-6819.2018.23.038

Wu Haibo, Jiang Lianzhou. Effect of CaCl2 and pH value on demulsification of emulsion from enzyme-assisted aqueous extraction processing of soybean oil[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2018, 34(23): 299-306. DOI: 10.11975/j.issn.1002-6819.2018.23.038

Citation:

PDF (1053 KB)

Effect of CaCl2 and pH value on demulsification of emulsion from enzyme-assisted aqueous extraction processing of soybean oil

Wu Haibo¹,
Jiang Lianzhou²

1.
College of Food Engineering, Qinzhou University, Qinzhou 535011, China
2.
College of Food Science, Northeast Agricultural University, Harbin 150030, China

More Information

Received Date: July 20, 2018
Revised Date: October 17, 2018
Published Date: November 30, 2018

Graphical Abstract

Abstract

Abstract

Abstract: To explore the demulsification mechanism of emulsion recovered from crude enzyme-assisted aqueous extraction processing of extruded full fat soybean flour, the effect of salt and pH value on the emulsion stability was investigated respectively by demulsification rate, Zeta potential, apparent viscosity, particle size distribution and mean oil particle size. For evaluating the efficiency of salt demulsifying the emulsion, CaSO4, CaCl2, MgCl2, NaCl were separately added into the emulsion at concentration 0.06 mol/L, reaction time 10 min, and temperature 80 ℃. The experiment results showed 4 salts significantly destabilized the emulsion, but the highest free oil yield was recoveried from the emulsion added with CaCl2, followed by CaSO4, MgCl2, NaCl. Although the emulsion added with CaCl2 was completely broken (100% free oil recovery) at 60, 70, 80 ℃ respectively, demulsification effect was impacted by CaCl2 concentration, reaction time, reaction temperature. Demulsification rate progressively rose with CaCl2 concentrations increasing from 0.02 to 0.08 mol/L, reaction times from 0 to 90 min, reaction temperatures from 60 to 80 ℃. However, demulsification rate decreased with the increase of reaction time after the emulsion was completely broken. As Ca2+ neutralised the negative charge of the protein during heating, apparent viscosity and the absolute value of Zeta potential of the emulsion added with CaCl2 declined significantly compared with the control (without CaCl2 addition), which induced oil droplets aggregate and mean oil droplet size increase so that the stability of the emulsion decreased. Due to the greater screening effect of the higher Ca2+ concentration and reaction temperature on the negatively charged groups of proteins, the increase of CaCl2 concentrations ranging from 0.02 to 0.08 mol/L and reaction temperatures from 60 to 80 ℃ further reduced the absolute value of Zeta potential and apparent viscosity of the emulsion, and promoted the oil droplets aggregation. This resulted the higher free oil recovery. With pH value decreasing from 9 to 3 at 50 ℃, the absolute value of Zeta potential and apparent viscosity of the emulsion declined significantly, the average oil particle size increased so that the stability of the emulsion reduced, and the free oil recovery increased. Specially, the stability of the emulsion was the lowest and free oil recovery achieved the highest (100% free oil recovery) at pH value 3-4 because the absolute value of Zeta potential reached the lowest level (closed to 0), which meant the electrostatic repulsion forces between protein molecules of the emulsion nearly disappeared. When pH value dropped below 3, however, the absolute value of Zeta potential and apparent viscosity of the emulsion increased again so that the mean oil droplet size and demulsification rate decreased. Light micrographs showed that there were significant differences in the microstructure and oil recovery of the emulsion before and after demulsification. Oil drop diameter of the emulsion apparently enlarged, and more free oil was released after demulsification and centrifugation. This research can provide the theory foundation of destabilization strategies for the emulsion formed during enzyme-assisted aqueous extraction processing of soy oil.
- hydrolysis,
- emulsions,
- stability,
- enzyme-assisted aqueous extraction,
- demulsification

FullText(HTML)

References (39)

References

[1]	Liu Junjun, Gasmalla M A A, Li Pengfei, et al. Enzyme-assisted extraction processing from oilseeds: Principle, processing and application[J]. Innovative Food Science and Emerging Technologies, 2016, 35: 184－193.
[2]	Teixeira C B, Macedo G A, Macedo J A. Simultaneous extraction of oil and antioxidant compounds from oil palm fruit (Elaeis guineensis) by an aqueous enzymatic process[J]. Bioresource Technology, 2013, 12: 575－581.
[3]	Tabtabaei S, Diosady L L. Aqueous and enzymatic extraction processes for the production of food-grade proteins and industrial oil from dehulled yellow mustard flour[J]. Food Research International, 2013, 52: 547－556.
[4]	Moura J M L N D, Maurer D, Yao L, et al. Characteristics of oil and skim in enzyme-assisted aqueous extraction of soybeans[J]. Journal of the American Oil Chemists' Society, 2013, 90: 1079－1088.
[5]	吴海波，齐宝坤，江连洲，等. 挤压膨化联合粗酶添加对水相制取大豆油和蛋白质的影响[J]. 中国食品学报，2017，17(10)：71－79.Wu Haibo, Qi Baokun, Jiang Lianzhou, et al. Effect of extrusion pretreatment and crude on oil and protein from aqueous extraction processing of soybean[J]. Journal of Chinese Institute of Food Science and Technology, 2017, 17(10): 71－79.
[6]	Zhang S B, Lu Q Y. Characterizing the structural and surface properties of proteins isolated before and after enzymatic demulsification of the aqueous extract emulsion of peanut seeds[J]. Food Hydrocolloids, 2015, 47: 51－60.
[7]	Campbell K A, Vaca-Medina, G, Glatz C E, et al. Parameters affecting enzyme-assisted aqueous extraction of extruded sunflower meal[J]. Food Chemistry, 2016, (208): 245－251.
[8]	Yusoff M M, Gordon M H, Niranjan K. Aqueous enzyme assisted oil extraction from oilseeds and emulsion de- emulsifying methods: A review[J]. Trends in Food Science & Technology, 2015, 41(1): 60－82.
[9]	Shende D, Sidhu G K. Response surface methodology to optimize enzyme-assisted aqueous extraction of maize germ oil[J]. Journal of Food Science and Technology-mysore, 2016, 53: 3282－3295.
[10]	Rovarisa A A, Diasa C O, de Cunhab I P. Chemical composition of solid waste and effect of enzymatic oil extraction on the microstructure of soybean (Glycine max) [J]. Industrial Crops and Products, 2012, 36: 405－414.
[11]	Campbell K A, Glatz C E, Johnson L A. Advances in aqueous extraction processing of soybeans[J]. Journal of the American Oil Chemists' Society, 2011, 88 (4): 449－465.
[12]	Wu J, Johnson L A, Jung S. Demulsification of oil-rich emulsion from enzyme-assisted aqueous extraction of extruded soybean flakes[J]. Bioresource Technology, 2009, 100: 527－533.
[13]	Lamsal B P, Johnson L A. Separating oil from aqueous extraction fractions of soybean[J]. Journal of the American Oil Chemists' Society, 2007, 84(8): 785－792.
[14]	Li Pengfei, Gasmalla M A A, Liu Junjun, et al. Characterization and demusification of cream emulsion from aqueous extraction of peanut[J]. Journal of Food Engineering, 2016, 185: 62－71.
[15]	Zhang S B, Wang T. Destabilization of emulsion formed during aqueous extraction of peanut oil: Synergistic effect of tween 20 and pH[J]. Journal of the American Oil Chemists' Society, 2016, 93(11): 1551－1561.
[16]	Fang X, Moreau R A. Extraction and demulsification of oil from wheat germ, barley germ, and rice bran using an aqueous enzymatic method[J]. Journal of the American Oil Chemists' Society, 2014, 91(7): 1261－1268.
[17]	Zhang S, Liu X, Lu Q, et al. Enzymatic demulsification of the oil-rich emulsion obtained by aqueous extraction of peanut seeds[J]. Journal of the American Oil Chemists' Society, 2013, 90(8): 1261－1270.
[18]	Bagnasco L, Pappalardo V M, Meregaglia A, et al. Use of food-grade proteases to recover umami protein-peptide mixtures from rice middlings[J]. Food Research International, 2013, 50: 420－427.
[19]	Towa L T, Kapchie V N, Wang G, et al. Quantity and quality of free oil recovered from enzymatically disrupted soybean oleosomes[J]. Journal of the American Oil Chemists' Society, 2011, 88: 1581－1591.
[20]	Li Yang, Sui Xiaonan, Qi Baokun et al. Optimization of ethanol-ultrasound-assisted destabilization of a cream recovered from enzymatic extraction of soybean oil[J]. Journal of the American Oil Chemists' Society, 2014, 91(1): 159－168.
[21]	Chabrand R M, Kim H, Zhang C, etal. Destabilization of the Emulsion Formed during Aqueous Extraction of Soybean Oil[J]. Journal of the American Oil Chemists' Society, 2008, 85(4): 383－390.
[22]	Jia D, You J, Hu Y, et al. Effect of CaCl2 on denaturation and aggregation of silver carp myosin during setting[J]. Food Chemistry, 2015, 185: 212－218.
[23]	Ding Y, Liu Y, Yang H, et al. Effects of CaCl2 on chemical interactions and gel properties of surimi gels from two species of carps[J]. European Food Research and Technology, 2011, 233: 569－576.
[24]	Chantarasuwan C, Benjakul S, Visessanguan W. The effects of sodium bicarbonate on conformational changes of natural actomyosin from Pacific white shrimp (Litopenaeus vannamei) [J]. Food Chemistry, 2011, 129(4): 1636－1643.
[25]	Arfat Y A, Benjakul S. Impact of zinc salts on heat-induced aggregation of natural actomyosin from yellow stripe trevally[J]. Food Chemistry, 2012, 135(4): 2721－2727.
[26]	韩宗元，李晓静，江连洲，等. 响应面优化等电点法破乳工艺[J]. 中国粮油学报，2016，31(1)：43－47.Han Zongyuan, Li Xiaojing, Jiang Lianzhou, etal. The response surface optimization of demulsification processing by isoelectric point method[J]. Journal of the Chinese Cereals and Oils Association, 2016, 31(1): 43－47.
[27]	何秋实响应面优化无机盐破乳工艺研究[J]. 食品工业科技，2012，33(24): 304－306.He Qiushi Response surface optimization of inorganic salts demulsification process[J]. Science and Technology of Food Industry, 2012, 33(24): 304－306.
[28]	Yi J H, Zhu Z B, Mcclements D J, et al. Influence of aqueous phase emulsifiers on lipid oxidation in water-in-walnut oil emulsions[J]. Journal of Agriculture & Food Chemistry, 2014, 62(9): 2104－2111.
[29]	刘丽娅，赵强忠，孔静，等. 黄原胶对酪蛋白酸钠乳状液稳定性的影响[J]. 食品工业科技，2012，5(33)：83－86.Liu LiYa, Zhao Qiangzhong, Kong Jing, et al. Effect of xanthan gum on the stability of sodium caseinate emulsion[J]. Science and Technology of Food Industry, 2012, 5(33): 83－86.
[30]	吴海波，江连洲，程建军，等. 粗酶水解全脂豆粉提取油脂与蛋白[J]. 农业工程学报，2011，4(27)：376－382.Wu Haibo, Jiang Lianzhou, Cheng JianJun, et al. Oil and protein simultaneously extracted from soybean using crude enzyme produced by microbial fermentation[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2011, 4(27): 376－382.
[31]	Jung S, Mahfuz A A. Low temperature dry extrusion and high-pressure processing prior to enzyme-assisted aqueous extraction of full fat soybean flakes[J]. Food Chemistry, 2009, 114(3): 947－954.
[32]	Nikiforidis C V, Kiosseoglou V. Aqueous extraction of oil bodies from maize germ (Zea mays) and characterization of the resulting natural oil-in-water emulsion[J]. Journal of Agricultural and Food Chemistry, 2009, 57: 5591－5596.
[33]	Arakawa T, Timasheff S N. Mechanism of protein salting in and salting out by divalent cation salts: balance between hydration and salt binding[J]. The Journal of biochemistry, 1984, 25: 5912-5923.
[34]	Lertwittayanon K, Benjakul S, Maqsood S, et al. Effect of different salts on dewatering and properties of yellowtail barracuda surimi[J]. International Aquatic Research, 2013, 5(1): 1－12.
[35]	Jung S, Maurer D, Johnson L A. Factors affecting emulsion stability and quality of oil recovered from enzyme-assisted aqueous extraction of soybeans[J]. Bioresource Technology, 2009, 100: 5340－5347.
[36]	Chabrand R M, Glatz C E. Destabilization of the emulsion formed during the enzyme-assisted aqueous extraction of oil from soybean flour[J]. Enzyme and Microbial Technology, 2009, 45(1): 28－35.
[37]	Yin S W, Tang C H, Cao J S, et al. Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp (Cannabis sativa L.) protein isolate[J]. Food Chemistry, 2008, 106: 1004－1013.
[38]	Moura J M L N D, Almeida N M D, Jung S, et al. Flaking as a pretreatment for enzyme-assisted aqueous extraction processing of soybeans[J]. Journal of the American Oil Chemists' Society, 2010, 87 (12): 1507－1515.
[39]	Mcclements D J. Food Emulsions: Principles, Practice, and Techniques[M]. (2nd edition). Boca Raton: CRC Press, 2005.

[1]	WANG Luming, PEI Haoming, XU Yongjie, CHEN Yeming. Extraction of walnut oil body and its demulsification based on thin film drying-vacuum filtration technology[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2023, 39(5): 241-248. DOI: 10.11975/j.issn.1002-6819.202212126
[2]	WANG Yingxian, CAO Maojiong, ZHANG Yuanhui, LIU Zhidan, LAN Weijuan, YIN Dongxue. Effects of solvent extraction on the storage stability of bio crude produced by hydrothermal liquefaction of Spirulina[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2023, 39(5): 175-183. DOI: 10.11975/j.issn.1002-6819.202301032
[3]	Liao Xiaowei, Chen Yeming. Thermal stability and application of endogenous proteases in sesame seeds[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2022, 38(12): 301-307. DOI: 10.11975/j.issn.1002-6819.2022.12.034
[4]	Wu Fei, Wu Zenan, Sun Qiuyue, Wang Ruohua, Zhong Wenya, Hu Xiaohuan, Du Jing, Yu Dianyu. Numerical simulation and application of nano-magnetic enzyme hydroenzymatic method for soybean oil and grease extraction in a magneto-fluidized bed[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2022, 38(6): 302-311. DOI: 10.11975/j.issn.1002-6819.2022.06.034
[5]	Xu Lei, Wang Qingshuang, Gao Shan, Dai Yuqi, Wang Xiaole, Chen Xiaoming. Improving nutrition value of the defatted adlay water extract by using fermentation with enzyme[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2020, 36(12): 303-309. DOI: 10.11975/j.issn.1002-6819.2020.12.036
[6]	Han Zongyuan, Li Xiaojing, Jiang Lianzhou. Pilot-plant test of soybean oil from enzyme-assisted aqueous extraction processing[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2015, 31(8): 283-289. DOI: 10.3969/j.issn.1002-6819.2015.08.041
[7]	Chi Yanna, Zhang Wenbin, Yang Ruijin, Hua Xiao, Zhao Wei. Destabilization of stubborn emulsion formed during aqueous extraction improving extraction rate of total free oil from peanut[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2014, 30(8): 257-264. DOI: 10.3969/j.issn.1002-6819.2014.08.030
[8]	Investigation on electric agglutination and dispersion characteristics of dispersed droplets for electrical demulsification of corn oil emulsion[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2010, 26(7): 374-379.
[9]	Wang Yingyao, Wang Zhang, Luo Lei. Property of the emulsion formed in aqueous enzymatic extraction of oil from peanut and demulsification methods[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2008, 24(12): 259-263.
[10]	Zhang Shaobing, Wang Zhang. Aqueous enzymatic extraction of rapeseed emulsified oil[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2006, 22(11): 250-253.