Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Oxalic and Phosphoric acid on Degumming of Rice Bran Oil

수산및 인산이 미강유의 탈검에 미치는 영향

  • Kim, Sun-Ki (Division of Biological Science and Engineering, Korea Advanced Institute of Science and Technology) ;
  • Yoon, Suk-Hoo (Division of Biological Science and Engineering, Korea Advanced Institute of Science and Technology) ;
  • Kim, Chul-Jin (Division of Biological Science and Engineering, Korea Advanced Institute of Science and Technology) ;
  • Cheigh, Hong-Sik (Department of Food Science and Nutrition, Pusan National University)
  • 김선기 (한국과학기술원 생물공학부) ;
  • 윤석후 (한국과학기술원 생물공학부) ;
  • 김철진 (한국과학기술원 생물공학부) ;
  • 최홍식 (부산대학교 식품영양학과)
  • Published : 1985.04.01
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Abstract

Solutions of 4.8 and 12% oxalic and 85% phosphoric acid were used for degumming of crude rice bran oil. 96.6% of total phosphatides was removed by degumming with either 2ml of 85% phosphoric acid or 20ml of 4% oxalic acid when added to 1kg of crude rice bran oil. Yields after degumming with oxalic and phosphoric acids were 63.6% and 61.0%, respectively.

미강유의 탈검에 알맞는 탈검제(Degumming agent)를 찾기 위하여 85% 인산과 4%, 8% 및 12% 수산의 탈검효과를 비교하였다. 85% 인산을 미강조유 1kg당 2ml 첨가할 때와 4%의 수산을 조유 1kg당 20ml를 처리할 때 미강조유내의 검물질을 96.6%까지 제거 할 수 있었다. 탈검후 수율은 인산을 이용할 때 61.0%, 수산을 이용할 때 63.6%로 나타났다.

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