The effect of ultrasound on enzymatic degumming process of rapeseed oil by the use of phospholipase A1

Ultrasonics Sonochemistry

Volumn 21, Issue 1, 2014, Pages 142-148

  Jiang, Xiaofei ^a   Chang, Ming ^a   Wang, Xiaosan ^a   Jin, Qingzhe ^a   Wang, Xingguo ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

A Degumming; Phospholipase; Rapeseed oil; Ultrasound

Indexed keywords

ENZYME ACTIVITY; OILSEEDS; ULTRASONICS; VEGETABLE OILS;

COMPARATIVE STUDIES; ENZYMATIC DEGUMMING; MECHANICAL STIRRING; OPTIMUM TEMPERATURE; OXIDATIVE STABILITY; PHOSPHOLIPASES; RAPESEED OIL; ULTRASONIC POWER;

DEGUMMING;

PHOSPHOLIPASE A1; RAPESEED OIL;

ARTICLE; ENZYME ACTIVITY; OXIDATION; PH; PRIORITY JOURNAL; REACTION TIME; TEMPERATURE; ULTRASOUND;

DEGUMMING; PHOSPHOLIPASE A; RAPESEED OIL; ULTRASOUND;

FOOD HANDLING; FOOD QUALITY; HYDROGEN-ION CONCENTRATION; KINETICS; PHOSPHOLIPASES A1; PLANT GUMS; PLANT OILS; TEMPERATURE; ULTRASONICS; WATER;

EID: 84884352939     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2013.07.018     Document Type: Article

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