What is Degummax® A1
Degummax® A1 is a degumming enzyme used for the biodegumming of crude vegetable oils. This product is the next generation of enzymatic degumming agents that reduce chemical inputs, minimize wastewater generation, and improve yield.
Enzymatic degumming selectively hydrolyzes phospholipids, improving oil yield and producing lower phosphorus oils with minimal chemical use. Phospholipase A1/A2 (PLA) based enzymes hydrolyze all major phospholipids (PC, PE, PI, and PA) into lyso-phospholipids and free fatty acids, reducing phosphorus to <10 ppm. Phospholipase C (PLC) catalyzes the cleavage at the phosphate-glycerol bond of the phospholipid, releasing DAG instead of free fatty acids, improving yield without increasing FFA levels.
In contrast to both, Degummax® A1 achieves 99% phosphorus reduction, where the residual phosphorus content is 3.8 ppm.
How Degummax® A1 Works
Degummax® A1 has evolved from PLA and PLC systems and minimizes wastewater generation. This results in reliable industrial applications, broader working conditions, faster reaction rates, and lower operational costs.
Unlike phospholipases, Degummax® A1 maintains stable catalytic activity in a pH range of 3.0 to 4.9 and a temperature range of 55 to 75°C. This helps industries incorporate this into existing process lines with minimal modifications. Further, its enhanced thermostability reduces the risk of enzyme inactivation during reaction or heating.
In two hours of enzymatic reaction, Degummax® A1 can reduce the phosphorus content of edible oil from 1153 ppm to 3.8 ppm. This translates into a 99% reduction in phosphorus content, making it suitable for continuous refining and physical refining preparation.
Benefits of Degummax® A1
As a key component in the degumming process, Degummax® A1 offers the following advantages:
- Fast conversion of phospholipids into lyso-phospholipids and free fatty acids.
- Stable performance under a range of pH and temperature variations.
- Less wastewater generation due to reduced dependency on citric acid and caustic soda.
- Consistent downstream processing and fewer losses.
- Versatile application in both edible oil refining and biodiesel production.
A comparison of Degummax® A1 enzymatic degumming process based on crude soybean oil reveals that the final phosphorus content in the degummed oil using Degummax® A1 was as low as 3.8 ppm with the reaction time only 3 hours and acid value a negligible increase.
This is a direct indication of its efficiency and efficacy in enzymatic degumming.
Frequently Asked Questions
Crude herbaceous vegetable oils contain a group of gummy substances called phosphatides (or phospholipids), consisting of PA, PI, PE, and PC. When they come into contact with water, they turn hydrated and form insoluble gum micelles. Thus, for a cleaner, more shelf-stable oil, degumming is a necessary process.
Degumming can be done with water (lecithin formation), acid, acid-alkali, chelation, or enzymatic conversion.
In oils that contain non-hydratable phospholipids, acid degumming can yield a residual phosphorus level of 5 and 30 ppm. However, this efficiency is not the same for all oils. Enzymatic degumming with Degummax® A1 yields a lower concentration of 3.8 ppm phosphorus, making the process more effective.
Biodegumming is a form of enzymatic degumming that uses biological agents to remove phospholipids.
