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1、USEOFENZYMESTOENHANCEOILRECOVERYDURINGAQUEOUSEXTRACTIONOFMORINGAOLEIFERASEEDOIL1213S.M.ABDULKARIM,O.M.LAI,S.K.S.MUHAMMAD,K.LONGand1,4H.M.GHAZALI1DepartmentofFoodScienceUniversitiPutraMalaysia43400UPMSerdangSelangorDE,Malaysia2DepartmentofBiotechnologyUniversitiPutraMalaysia43400UPMS
2、erdangSelangorDE,Malaysia3MalaysianAgriculturalResearchandDevelopmentInstituteP.O.Box12301,50774KualaLumpur,MalaysiaSubmittedforPublicationApril8,2005RevisedReceivedandAcceptedNovember14,2005ABSTRACTMoringaoleiferaseedoilwasextractedusingfourdifferenttypesofenzymestoobtainthemosteffi
3、cientextractionparameters.TheenzymesusedwereNeutrase0.8L(neutralprotease),Termamyl120L,typeL(a-amylase),PectinexUltraSP-L(pectinase)andCelluclast1.5LFG(cellulase).Thesewereusedeitherseparatelyorincombination.Individually,Neutrasewasfoundtobethemosteffective,followedbyTermamyl,Celluc
4、lastandPectinex.Acombinationofthefourenzymeswasfoundtobemoreeffectivethanusedseparately,with74%oilrecovery.PercentoilrecoveryforindividualenzymesunderoptimalconditionsandwithpHadjustedtotheindividualenzyme’soptimumpHwere71.9,64.8,62.6and56.5forNeutrase,Termamyl,Cellu-clastandPectine
5、x,respectively.Neutrase,Pectinexandthecombinationofallthefourenzymesat2%(v/w)werefoundtoperformbestat45C,whileTermamylandCelluclastwerebestat60C.Thephysicalandchemicalprop-ertiesoftheextractedoilssuchasiodinevalue(IV)(66.0–67.2giodine/100goil),freefattyacid(FFA)content(1.13–1.25as%o
6、leicacid),completemeltingpoints(MPs)(18.6–19.1C)andviscosities(83.1–85.0cP)exceptthecolorwerenotsignificantlyaffected(P0.05)bythetypeofenzymeusedin4Correspondingauthor:TEL:+60(0)389468345;FAX:+60(0)389423552;EMAIL:hasanah@putra.upm.edu.myJournalofFoodLipids13(2006)113130.AllRightsRe
7、served.©2006,TheAuthor(s)113Journalcompilation©2006,BlackwellPublishing114S.M.ABDULKARIMETAL.thepretreatmentoftheseed.However,apartfromIVandMP,thevaluesforotherpropertiesweresignificantlydifferent(P0.05)fromthoseobtainedforsolvent-extractedsamples.INTRODUCTIONItiswellestablishedthat
8、whilegrainproductio