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Process evaluation for wheat germ oi...

Al Sharqi, Shaymaa A.

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Process evaluation for wheat germ oil degumming.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Process evaluation for wheat germ oil degumming./
Author:	Al Sharqi, Shaymaa A.
Description:	118 p.
Notes:	Source: Dissertation Abstracts International, Volume: 74-11(E), Section: B.
Contained By:	Dissertation Abstracts International74-11B(E).
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3588254
ISBN:	9781303262142

Process evaluation for wheat germ oil degumming.
Al Sharqi, Shaymaa A.

Process evaluation for wheat germ oil degumming. - 118 p.

Source: Dissertation Abstracts International, Volume: 74-11(E), Section: B.

Thesis (Ph.D.)--Oklahoma State University, 2013.

The objectives of this study are to optimize a degumming process that will efficiently remove phospholipids from crude wheat germ oil (CWGO) with minimal oil loss and to examine the effect of degumming processes on oil quality and bioactive compounds naturally present in wheat germ oil (WGO). The following methods were used to remove phospholipids: water, acid (citric and phosphoric acids) and enzymatic (Lecitase Ultra and Lysomax) degumming processes. The phosphorus content was 1,860 mg/kg in hexane- extracted and 1,360 mg/kg in mechanically pressed CWGO. After the water degumming, about 56 and 23% phosphorus reduction were achieved in hexane- extracted and mechanically pressed WGO, respectively. Both citric and phosphoric acid degumming were less effective than water degumming and reduced the amount of phosphorus about 39 and 47% in hexane- extracted and 16 and 13% in mechanically extracted WGO, respectively. Enzymatic degumming, which decreased the amount of phosphorus content about 88, 84 and 69% in hexane- extracted WGO and 82, 78 and 53% in mechanically pressed CWGO using Lecitase Ultra, Lysomax, and Gumzyme, respectively. Lecitase Ultra was the most effective enzyme to reduce phospholipid content of both hexane-extracted and mechanically pressed CWGO. Enzymatic degumming significantly increased the FFA content of the oil. All degumming processes resulted in tocopherol loss.

ISBN: 9781303262142Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Process evaluation for wheat germ oil degumming.
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008 150210s2013 ||||||||||||||||| ||eng d
020 $a 9781303262142
035 $a (MiAaPQ)AAI3588254
035 $a AAI3588254
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100 1 $a Al Sharqi, Shaymaa A. $3 2101267
245 1 0 $a Process evaluation for wheat germ oil degumming.
300 $a 118 p.
500 $a Source: Dissertation Abstracts International, Volume: 74-11(E), Section: B.
500 $a Adviser: NURHAN T. DUNFORD.
502 $a Thesis (Ph.D.)--Oklahoma State University, 2013.
520 $a The objectives of this study are to optimize a degumming process that will efficiently remove phospholipids from crude wheat germ oil (CWGO) with minimal oil loss and to examine the effect of degumming processes on oil quality and bioactive compounds naturally present in wheat germ oil (WGO). The following methods were used to remove phospholipids: water, acid (citric and phosphoric acids) and enzymatic (Lecitase Ultra and Lysomax) degumming processes. The phosphorus content was 1,860 mg/kg in hexane- extracted and 1,360 mg/kg in mechanically pressed CWGO. After the water degumming, about 56 and 23% phosphorus reduction were achieved in hexane- extracted and mechanically pressed WGO, respectively. Both citric and phosphoric acid degumming were less effective than water degumming and reduced the amount of phosphorus about 39 and 47% in hexane- extracted and 16 and 13% in mechanically extracted WGO, respectively. Enzymatic degumming, which decreased the amount of phosphorus content about 88, 84 and 69% in hexane- extracted WGO and 82, 78 and 53% in mechanically pressed CWGO using Lecitase Ultra, Lysomax, and Gumzyme, respectively. Lecitase Ultra was the most effective enzyme to reduce phospholipid content of both hexane-extracted and mechanically pressed CWGO. Enzymatic degumming significantly increased the FFA content of the oil. All degumming processes resulted in tocopherol loss.
590 $a School code: 0664.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a Oklahoma State University. $b Biosystems and Agricultural Engineering. $3 2101268
773 0 $t Dissertation Abstracts International $g 74-11B(E).
790 $a 0664
791 $a Ph.D.
792 $a 2013
793 $a English
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3588254