Degumming of Palm Oil by Phospholipase A₂

Phospholipases are group of enzymes which catalyse hydrolysis of glycerophospholipids in vegetable oils commonly known as gum. The nonhydratable gums of crude edible oils can be made hydratable by treatment with phospholipases (A₁, A₂, C and D). Phospholipase A₂ acts on ester-linkage of glycerophospholipid at Sn-2 position of esterified glycerol thereby releasing one molecule of fatty acid and makes the remaining phosphatide molecule soluble in water. Enzymatic degumming is found to be economical in terms of energy consumption, and it produces better quality oil with minimum loss during subsequent refining operations. The present work on degumming of palm oil with phospholipase A₂ has produced satisfactory results in terms of reduction of total phosphorous content of the oil (97%), as well as in producing a good yield (95%) of degummed oil as compared to conventional acid degumming process (93.5%).