Removal of Zearalenone from Degummed Corn Oil by Hydrolase on a Batch-Refining Unit
Chenwei Zhao,
Pengkai Xie,
Jun Jin,
Qingzhe Jin,
Xingguo Wang
Affiliations
Chenwei Zhao
State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
Pengkai Xie
State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
Jun Jin
State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
Qingzhe Jin
State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
Xingguo Wang
State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
The removal of zearalenone (ZEN) from degummed corn oil (DCO) using hydrolase on a batch-refining unit was studied. According to single-factor and response surface experiments, the optimum technological conditions for reaching the maximum degradation rate were a temperature of 39.01 °C, a pH of 8.08, a time of 3.9 h, and an enzyme dosage of 44.7 mg/kg, whereby the rate of ZEN degradation can reach 94.66%. Different effects on the removal of ZEN were observed at different initial ZEN contents under the optimal technological conditions, of which the decrease was rapid for high ZEN content and slow for low ZEN content.
