EP1658360A1 - Biotechnologische prozessoptimierung bei der lgewinnung - Google Patents
Biotechnologische prozessoptimierung bei der lgewinnungInfo
- Publication number
- EP1658360A1 EP1658360A1 EP04764483A EP04764483A EP1658360A1 EP 1658360 A1 EP1658360 A1 EP 1658360A1 EP 04764483 A EP04764483 A EP 04764483A EP 04764483 A EP04764483 A EP 04764483A EP 1658360 A1 EP1658360 A1 EP 1658360A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- enzyme
- activity
- oil
- olive
- enzyme mixture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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Classifications
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/025—Pretreatment by enzymes or microorganisms, living or dead
Definitions
- the present invention relates to a process for the recovery of oil from olives and / or olive components by using an enzyme or an enzyme mixture.
- Olive oil is obtained from the fruits of the olive tree (class: Dicotyle- doneae, order: Oleales, family: Oleaceae, type: Olea europaea).
- the olive fruit (olive) has a rounded, oval cross-section and is a fleshy pome fruit with a bitter taste.
- the physical and chemical properties of olive fruits depend on many factors, such as variety, degree of ripeness, time of harvest, geographical location or growing conditions. Structurally, the olive fruit can be divided into two essential components, these are the Pericarp and
- the pericarp includes the epicarp (fruit skin) and the mesocarp (pulp), which enclose the endocarp (wooden core), in which the seed is embedded.
- the technology used and the type of process control determine, among other things. the yield of olive oil.
- the olives are, for example, first crushed, e.g. by millstones or hammer mills, followed by a step in which the olive paste is incubated for a certain time (typically 30-90 minutes) with horizontal stirring, optionally with the addition of water, for further comminution and maceration. Oil is then obtained from the suspension obtained, typically by pressure (pressure) and / or by centrifugal force.
- the first isolation step described above ie in the step into which chopped olives go directly, depending on the method, typically between 50 and 85% of the total oil contained is isolated.
- the olive mass (olive pulp) obtained after the first isolation step thus still has a significant residual oil content, the reduction of which by or Repetition of the first process step can be carried out several times, possibly by changing certain process parameters such as temperature, applied centrifugal force, water addition etc.
- the oil isolation can be carried out economically with mechanical-physical methods only up to a certain residual oil content.
- chemical extractive processes are used. For this purpose, the olive pulp is dried, if necessary extruded and extracted with a solvent such as hexane.
- the oil is obtained from the extract by removing the solvent, for example by evaporation.
- the quality of the olive oil is also influenced by the type of process and the process control. It makes economic sense to select such processes that deliver high-quality oil, since the quality is positively correlated with the price to be achieved.
- the mechanical-physical methods are particularly suitable for this. From environmental and safety aspects too, efforts are being made to avoid chemical-extractive processes as much as possible in favor of mechanical-physical processes.
- enzymes are functional polypeptides that are able to catalyze the cleavage of defined substrates or the synthesis of certain products. With regard to the process of olive oil production, those enzymes or enzyme mixtures which are capable of degrading certain cellular structures of the olive fruit have been described in the past.
- endogenous or exogenous enzymes is also from the prior art such as polygalacturonases (EC 3.2.1.15 (endo-) or EC 3.2.1.67 (exo-)), pectin esterases (EC 3.1.1.11), pepsin (EC 3.4.23.1), papain (EC 3.4.22.2), cellulases (EC 3.2 .1.4), ⁇ -amylase (EC 3.2.1.1), proteases (EC 3.4.2x.yz), ß-glucosidases (EC 3.2.1.21), ß-galactosidases (EC 3.2.1.23), arabinosidases (EC 3.2.
- polygalacturonases EC 3.2.1.15 (endo-) or EC 3.2.1.67 (exo-)
- pectin esterases EC 3.1.1.11
- pepsin EC 3.4.23.1
- papain EC 3.4.22.2
- cellulases EC 3.2 .1.4
- ⁇ -amylase EC
- ⁇ -mannosidases EC 3.2.1.24
- ß-xylosidases EC 3.2.1.37
- ß-N-acetylglucoaminidase EC 3.2.1.52
- -D-galactosidase EC 3.3.1.22
- pectin lyase EC 4.2.2.10
- pectate lyase EC 4.2.2.2
- EP 0 616 024 AI describes a specific process for the production of olive oil from pitted olive fruits using a cellulase.
- the object of the invention was therefore to provide an improved process for oil production using an enzyme or an enzyme mixture, with the aid of which the yield in the olive oil production process can be significantly increased and the process of oil separation can also be facilitated.
- a composition or mass of olives or olive components is provided. Any mass of olives or olive constituents familiar to the person skilled in the art can be used here, which will generally be a mass of pre-shredded olives or olive constituents. In principle, various components of the olive fruit can be present in any proportion. Practical oil extraction will usually involve an olive mass or olive pulp that contains the pericarp parts of the olive fruit, ie the epicarp and the mesocarp. It is preferably a mass in which the olives or olive components have already been comminuted by mechanical processes such as grinding.
- the method according to the invention is particularly well and efficiently suitable for obtaining oil from the mass from olives or olive components in which the kernels have not been removed or separated. Endocarpane parts are also included. This enables a simplified process, whereby a very good oil yield and quality can be achieved.
- the mass is an already de-oiled mass, i.e. at least the first oil extraction step has already taken place.
- a stored, pre-oiled olive pulp (sometimes also called "orrujo") is used which has not been subjected to a further separation step in which the seeds and pulp are separated, but which is directly subjected to a further deoiling step.
- the above mass of olives and / or olive components becomes an enzyme or an enzyme mixture containing at least one Pectin esterase added.
- the addition can be in any liquid or solid form.
- an enzyme solution ie a liquid enzyme mixture
- a concentrated stock solution of the enzyme mixture can be assumed, which is pre-diluted shortly before the addition to the mass.
- the enzyme can be added at any time, but preferably before or during a step for mixing and / or crushing the mass of olives or olive components.
- a particularly preferred addition is made in the mixing containers with vertical or horizontal stirring rods.
- the enzyme (s) and olive mass can be mixed with all the usual means known to those skilled in the art (e.g. stirring), and at the same time (further) comminution of the olives (components) can take place, e.g. in a mill.
- the optimum enzyme incubation time and temperature in the individual case can easily be determined by the person skilled in the art on the basis of routine tests. As a rule, temperatures between 20 and 60 ° C., preferably 25-55 ° C., in particular 30-50 ° C. and preferably incubation times between 5 to 120 minutes, preferably 10-100 minutes, in particular 30-90 minutes, will lead to good results , However, significantly shorter or longer times can also be useful. A separate incubation phase can also be omitted if necessary.
- the oil must be separated from the mixture.
- the oil can be obtained by separating off the oil phase in any manner known to the person skilled in the art, reference also being made to the methods mentioned in the introduction to the description by way of example. It is preferably a mechanical physical process, ie in contrast to the chemical-extractive processes, no solvent such as hexane is added or used to extract the oil.
- the mass introduced, e.g. the oleaginous olive pulp (in one work step) into a liquid oil phase, an aqueous phase (sometimes called “papilla”) and a partially de-oiled and partially dewatered (solid) suspension (sometimes called “alperujo").
- a liquid oil phase sometimes called “papilla”
- a partially de-oiled and partially dewatered (solid) suspension sometimes called “alperujo”
- the malaxer can particularly preferably be omitted in the process.
- an improvement in coalescence is brought about solely by the enzymes.
- the process economy can be significantly increased by the possibility of omitting the malaxers.
- the advantages of the method for oil production described here are particularly great when the enzyme mixture has a certain composition.
- a ratio of the activity of the pectin esterase (s) to the activity of the en o-polygalacturonase (s) of at least 0.13 particularly advantageous properties are obtained when extracting oil.
- a ratio of the activity of the pectin esterase (s) to the activity of the exo-polygalacturonase (s) of at least 0.3 is particularly favorable.
- a pectin esterase is understood to mean an enzyme from the classification group EC 3.1.1.11.
- the activity can in principle be determined using standard methods familiar to the person skilled in the art. A method used according to the invention is given in the method part below.
- the enzyme mixture used according to the invention thus contains at least one PEase (activity).
- an endo-polygalacturonase means an enzyme from the classification group EC 3.2.1.15.
- the activity of this enzyme can in principle be determined using standard methods familiar to the person skilled in the art.
- the method used according to the invention is specified in the method part below (pectic acid (PGA) as substrate).
- the enzyme mixture used according to the invention thus contains at least one endo-PGase (activity).
- the ratio of the pectin esterase (PEase) to the activity of the endo-polygalacturonase is at least 0.15, preferably at least 0.16.
- the enzyme mixture used according to the invention further contains at least one exo-polygalacturonase (exo-PGase, exo-pectinase), the ratio of the activity of the pectin esterase (s) to the activity of the exo-polygalacturonase (s) being at least 0.3.
- An activity ratio of at least 0.33 is particularly preferred.
- an exo-PGase is understood to be an enzyme from the classification group EC 3.2.1.67.
- the activity of this enzyme can in principle be determined using standard methods familiar to the person skilled in the art. A method used according to the invention is given in the method part below.
- pectin esterase particularly in the simultaneous presence of endo- and exo-PGase (s)
- digestion is particularly efficient of high molecular weight polysaccharide structures in which the oil to be recovered is "trapped".
- pectin esterase improves the accessibility of substrates of the endo- and exo-PGase as well as other polysaccharide-cleaving enzymes. Hence, this can also accelerate the degradation of high molecular structures with which the oil to be extracted is associated.
- exo-PGase catalyzes the release of D-galacturonate monomers from 1, -alpha-D-galacturonide polymers by cleavage of terminal ones
- pectin is used as a substrate, as with endo-PGase, it is necessary that any methyl acid ester of polygalacturonic acid is first converted into the free acid or its salt so that it is available to the exo-PGase as a substrate.
- the setting of the (minimum) ratio according to the invention between pectin esterase and exo-PGase is apparently particularly advantageous in this context.
- the cleavage of the acid esters by the pectin esterase along the polysaccharide chain probably occurs statistically.
- the chain is made accessible to the endo-PGase as substrate, which then breaks the chain into oligosaccharides.
- the exo-PGase already performs a final cleavage here, but only until it again finds a methyl acid ester on the chain. A further terminal degradation of the chain could only take place if this methyl acid ester is converted into the acid.
- the minimum ratio according to the invention between PEase and endo-PGase can ensure that the statistical cleavage of the methyl acid esters by the PEase is coordinated with the exo-PGase activity in such a way that it can work with particularly high performance without restricting the sales due to blocking methyl esters. Further favorable interactions between the above enzyme activities are also conceivable.
- the ratio of the activity of the pectin esterase to the activity of the endo-polygalacturonase is particularly preferably not greater than about 1, in particular about 0.5, and the ratio of the activity of the pectin esterase to the activity of exo-polygalacturonase is not greater than about 1, in particular about 0.6.
- the enzyme mixture used also contains at least one laminarinase ( ⁇ -1,3-glucanase).
- this is understood to mean an enzyme from the classification group EC 3.2.1.39.
- the activity of this enzyme can in principle be determined using standard methods familiar to the person skilled in the art. A method used according to the invention is given in the method part below.
- the ratio of the activity of the pectin esterase to the activity of the laminarinase is preferably at least 20, preferably at least 30.
- the enzyme mixture used also contains at least one cellulase, in particular a Cl cellulase.
- the activity of this enzyme can in principle be determined using standard methods familiar to the person skilled in the art. A method used according to the invention is given in the method part below.
- the ratio of the activity of the PEase to the activity of the Cl cellulase is particularly preferably at least 75, preferably at least 100.
- the enzyme mixture used thus comprises at least six different individual activities, the preferred ratios of the individual activities having a surprisingly positive effect on the oil yield obtained and phase separability.
- the preferred enzyme activities are listed again below: exo-polygalacturonase (EC 3.2.1.67) endo-polygalacturonase (EC 3.2.1.15) pectin lyase (EC 4.2.2.10) pectin esterase (EC 3.1.1.11) Cl-cellulase (EC 3.2.1.91) laminarinase (EC 3.2.1.39)
- further components can also be contained in the enzyme mixture according to the invention.
- the enzymatic components of the enzyme mixture for example further cells or.
- Degrading enzymes may be present in cell wall structures, such as, but not limited to, xylanase (s) (EC 3.2.1.8) or proteolytic enzymes (see introduction to the description and list of enzymes before the method part; according to an embodiment of the invention not contained in the enzyme mixture).
- Further components in the mixture of the olive mixture and the enzyme mixture are also not excluded.
- additives are known to the person skilled in the art and include, for example, salts, cofactors, inhibitors or activators for enzymes, stabilizers such as glycerol, etc.
- the enzyme mixture used according to the invention is particularly advantageous for increasing the yield in the extraction of olive oil from olive fruits or their components, particularly in mechanical-physical extraction processes.
- the following enzyme activities are particularly preferred and can be determined as indicated in the method part below: a. Pectin esterase: more than 300 U / ml, especially more than 320 U / ml b. exo-polygalacturonase: less than 1000 U / ml c. endo-polygalacturonase: between 1500 and 2500 U / ml, i.e. Laminarinase: less than 15 U / ml, especially less than 12 U / ml e. Cl cellulase: less than 3.3 U / ml f. Pectin lyase: between about 25,000 and 150,000 U / ml
- the individual enzymes are commercially available (e.g. Sig-a-Aldrich Chemie GmbH, Kunststoff, DE). Exemplary enzyme sources are given below before the method part. However, enzymes from other sources can of course also be used as long as they have the corresponding activity indicated above. According to a preferred embodiment, the enzymes are obtained from cultures or the culture supernatant from microorganisms, in particular from bacteria and fungi, including yeasts. A preferred source are cultures of Aspergillus, in particular Aspergillus niger strains, which have several or even all of the enzyme activities contained in the enzyme mixture according to the invention.
- At least 50 ml, in particular between approximately 50 and 400 ml, preferably between 100 and 300 ml, particularly preferably between 125 and 250 ml of the above-mentioned enzyme mixture per ton of mass are particularly preferably used according to the invention.
- preferably between 100 and 175 ml, in particular between 125 and 150 ml, of the above enzyme mixture per ton of mass are advantageous.
- the expression enzyme mixture is also to be used in the present description in the case of using only one enzyme (PEase).
- the protein or enzyme concentration in the enzyme mixture used is preferably between about 2 and 20 mg / 1, preferably 2 and 12 mg / ml, in particular 3 and 10 mg / 1.
- the protein con- concentration can be determined photometrically using standard methods. From this, the preferred absolute total activities of the individual enzymes contained per ton of the mass of olives or olive components can easily be calculated.
- the present invention relates to the use of an enzyme mixture as defined above for the treatment of masses from olives or olive components, in particular from pre-de-oiled masses in the production of oil.
- the use in physical or mechanical-physical oil production has surprisingly been found to be particularly advantageous. As stated at the outset, higher-quality oils can be obtained with these processes, so that the oil yield increased according to the present invention is particularly worthwhile.
- pectin can also be used as the substrate instead of pectic acid (PGA). In this way, an overall activity of the pectin-degrading enzymes can be determined.
- PGA pectic acid
- the present invention therefore also relates to a composition
- a composition comprising a mass of olives or olive constituents and an enzyme mixture, in which the ratio of the PEase to the total activity of the pectin-degrading enzymes in the enzyme mixture, as determined above, in the enzyme mixture is at least 0.035, preferably at least 0.04 , in particular 0.05.
- the total activity of the pectin-degrading enzymes is preferably less than 8000 U / ml, in particular less than 7000 U / ml.
- the activity values of the other enzymes are preferably as indicated above.
- the activity ratios of PEase to exo-PGase, from PEase to laminarinase and from PEase to Cl-cellulase are also preferably as stated above.
- the same amounts of enzyme mixture as described above can be used.
- Another aspect of the invention relates to the use of an enzyme mixture as set out above in one of the methods described here for treating masses from olives or olive constituents or in a method for extracting oil.
- the solid / liquid separation in oil production can be improved.
- a preferred use here relates to the deoiling of a pre-deoiled mass from olives or olive components.
- the solid / liquid separation is carried out exclusively with the aid of at least one three-phase decanter.
- the oil yield in the solid / liquid separation is increased, the oil content of the aqueous outlet from the three-phase decanter is reduced, the amount of water removed in the aqueous outlet is increased and / or the oil and / or water content is reduced with the aid of of the solid phase obtained from the three-phase decanter.
- a parameter that defines the quality of an oil is e.g. B. the acidity.
- the oil manufacturers strive to keep this as low as possible. It can also be observed that - as described above - the oil yield is increased by sharp centrifugation, but in this way undesirable by-products also enter the oil. These by-products slowly settle out as sediment. It can be stated that the oil manufacturers endeavor to keep the volume of this sediment as small as possible, the texture as uniform as possible and the color as neutral as possible.
- the parameters mentioned are positively influenced with the aid of the present invention.
- the present invention thus relates to the use of an enzyme mixture as defined herein in the process according to the invention described here for improving the quality of the oil obtained, in particular the reduction in the acid content, the reduction in the concentration of conjugated dienes or trienes, the reduction in peroxidic Substances, the reduction of sterols or waxes and / or the reduction of the free fatty acid content in the oil obtained.
- a further preferred use is characterized in that the treatment with the enzyme composition according to the invention does not adversely affect the cholesterol content, Brassicasterol, 'Stigmasterol, ⁇ -Stigmasterol and Trilinolein takes place.
- niger EC 3.2.1.1 amylase e.g. from Sigma-Aldrich, catalog no. A6211, from A. oryzae EC 3 4.2x.yz proteases, eg pepsin and papain, so EC 3 2.1.21 ß-glucosidase, eg Sigma-Aldrich, catalog no. G6906, recombinant EC 3.2.1.22 ⁇ -galactosidase, e.g. from Sigma-Aldrich, catalog no. G4408, from A. niger EC 3.2.1.23 ⁇ -galactosidase, e.g. from Sigma-Aldrich, catalog no. G3522, from A.
- exo-polygalacturonase activity Measurement of the reducing sugars
- exo-polygalacturonase cleaves galacturonic acid units from saponified citrus pectin, which can be detected photometrically due to the reducing aldehyde groups after reaction with 3,5-dinitrosalicylic acid (DNSS).
- DNSS 3,5-dinitrosalicylic acid
- This test can also be used to measure mono-, di-, oligo- and polysaccharides as well as methyl pentoses and O-methyl saccharides.
- Solution A Weigh 38.55 g K-Na-tartrate in a 200 ml beaker and in 125 ml dist. Dissolve water, 2.425 g NaOH (cookies) are dissolved in the solution.
- Solution B 1.325 g 3, 5-dinitrosalicylic acid (C 7 H 4 N 2 ⁇ 7 ; 2-hydroxy-3, 5-dinitrobenzoic acid) in a brown screw-top bottle in 125 ml dist. Dissolve water.
- Solution C 1.05 g phenol in 12.5 ml dist. Dissolve water. Add 0.25 g NaOH (cookies) and 1.05 g Na 2 S0 4 in succession and dissolve with stirring.
- Solution A and solution C are poured (without rinsing) into solution B and homogenized for 10 min. Allow the solution to stand for at least one night before use and always keep it in the dark.
- Substrate Solution
- a 250 ml bottle is set in a water bath at 35 ° C and stirrer with a stirrer motor fastened in it.
- 2.2 g of more than 80% esterified citrus pectin (from Herbstreith and Fox KG, Pectin Classic CF 201, 00302026 from 30.04.03) are wetted with 4 ml of pure alcohol with slow stirring. With a strong stirring movement, 50 ml of dist. Pour water into the middle of the stirring suction and stir for another 20 minutes. Make sure that a smooth, viscous solution without lumps is created. Then 20 ml of 0.5 N sodium hydroxide solution are rapidly added dropwise over a period of 5 minutes, taking the time for saponification.
- the contents of the beaker are then transferred to a 100 ml measuring cylinder while rinsing with buffer solution. After the solution has cooled to 20 ° C., the volume is made up to 100 ml with citrate buffer pH 4.4. Before use, the finished pectic acid solution is filtered over glass wool.
- a specific endo-PGase unit corresponds to the reciprocal of the amount of enzyme in g multiplied by 100 ml, which in 30 min lowers the viscosity (water value) of 1 liter of a 2.2% pectic acid solution *) by 3/5; (to rel. viscosity 0.40), at 30 ° C and at an optimum pH of 4.4.
- Apparatus a) Ostwald viscometer 30 ml; Water value approx. 40 seconds in a water bath at 30 ° C. b) Ultra thermostat with water bath and hanging device for test tubes c) Water bath with hanging immersion thermostat d) Stirrer motor with paddle stirrer e) Beakers 600 and 800 ml f) volumetric flasks 100 and 500 ml g) calibrated full pipette, 3, 20 and 30 ml h) test tubes 18 x 180 mm i) feeding bottle, glass frit with rubber sleeve and glass wool, measuring cylinder 100 and 250 ml j) stopwatches , Division 0.1 sec. K) pH device and glass electrode and 1) magnetic stirrer with sticks
- Base solution 21.01 g citric acid monohydrate in a 1 liter volumetric flask in approx. 100 ml dist. Dissolve water. Pipette in 200 ml of 1N sodium hydroxide solution and mix well, fill up to the calibration mark.
- Ready-to-use-solution About 350 ml of the basic release ring are placed in an 800 ml beaker and a glass electrode with a connected pH device is immersed. With stirring (magnetic Stirrer) is now slowly added 0.1 N hydrochloric acid until the pH of 4.4 is reached.
- each of the freshly prepared pectic acid solution are pipetted from full pipettes into test tubes and heated to 30 ° C for about 5 minutes before fermentation in an ultra-thermostat for test tubes.
- the ferment addition of 3 ml (blow out the full pipette) to the 30 ml tempered pectic acid solution is carried out by pressing a stopwatch.
- the corresponding enzyme solutions are added every 4 minutes. After a fermentation time of less than 30 minutes at 30 ° C, the reaction sample is removed from the water bath and filled into the Ostwald viscometer, which is also heated to 30 ° C.
- the solution in the viscometer is immediately sucked up in such a way that it passes the upper mark exactly 30 minutes after the start of fermentation in the outlet.
- the throughput time between the calibration marks is stopped with a second stopwatch and registered as the final viscosity. In the case of several ferment samples, the interval of 4 min between each measurement must also be strictly observed.
- the initial viscosity is determined in the same viscometer by measuring the throughput time of 30 ml pectic acid solution at 30 ° C, but now adding 3 ml citrate buffer solution pH 4.4 instead of ferment solution.
- the initial viscosity should be determined immediately before the final viscosity. If a whole series of enzyme samples is examined, the initial viscosity is determined immediately before and after the measurement series and the average value is taken. Evaluation:
- the relative viscosity of the fermented solution corresponds to the ratio of final viscosity (water value) to initial viscosity (water value)
- the value of the relative viscosity should be between 0.36 - 0.45. If this is not the case, the measurement must be repeated with a correspondingly changed amount of enzyme.
- the activity can be estimated using the "calibration curve over a wide range" and the units calculated with it can be used as a guideline.
- the viscosity test is carried out with different concentrations of a standard enzyme (Panzym Combi 285/12, Boehringer Ingelheim).
- the enzyme concentration which leads to a relative viscosity of 0.40, is equated with the curve value of 1.100.
- apple pectin (Sigma, catalog no. P8471) was used in the above regulation instead of pectic acid (PGA). This enables a parallel viscosimetric activity determination of the following enzyme activities: pectin esterase, pectin lyase, endo- and exo-polygalacturonase.
- apple pectin B (citrus pectin from Herbstreith & Fox KG no.
- the increase in absorbance should be between 0.005 and 0.05 per minute at the beginning of the rection, otherwise the measurement must be repeated with more or less diluted enzyme solution.
- the lyase activity results from the measured extinction increase values per minute ( ⁇ Ext.) At the start of the reaction:
- V F dilution factor
- a specific pectin esterase unit corresponds to the amount of enzyme in g, which cleaves one micro equivalent of methyl ester groups in a pectin solution containing 550 mg of highly-esterified citrus pectin at 30 ° C and the pH optimum of 4.4 in one minute , Principle:
- Apparatus pH device with glass electrode and titrator, water bath with immersion thermostat, stirrer motor with paddle stirrer, 2 micro burettes, 10 ml, automatic volumetric flask, 100 ml, 1 liter full pipette, 10 ml, 100 ml beakers, 200 ml, 1 liter stopwatch, 1 liter suction bottle; Glass frit with rubber sleeve glass wool or Microlith glass filter fleece type OR 80 N (Glastechnik Schuller, Westheim)
- the finished pectin solution is filtered over glass wool.
- a beaker (200 ml) is attached so that half of it is immersed in it. 20 ml of the pectin solution are added to the beaker and the temperature is controlled for exactly 15 minutes.
- a glass electrode connected to a pH meter with a titrator is attached in such a way that it is immersed in the beaker in the pectin solution.
- a paddle stirrer and the two leads of the car burettes with 0.1 N and 0.01 N NaOH were installed.
- the amount of 0.01 N NaOH used should be between 1.6 and 4 ml. If this is not the case, the measurement must be repeated with a correspondingly changed amount of enzyme or dilution.
- M molarity of the titration solution [ ⁇ mol / ml]
- DNSS 3, 5-dinitrosalicylic acid
- DNSS phenol reagent Solution A: Weigh 38.55 g K-Na-tartrate in a 200 ml beaker and in 125 ml dist. Dissolve water. 2.425 g of NaOH (cookies) are then dissolved in the solution.
- Working solution Solution A and solution C are poured into solution B without rinsing and homogenized for 10 min. Allow the solution to stand for at least one night before use and always keep it in the dark.
- Buffer 0.1 M Na citrate buffer, pH 4.5
- Calibration lines c (glucose) standard solution. least. Water in g / 1 in ⁇ l in ⁇ l 0.1 100 1900 0.125 120 1880 0.16 160 1840 0.22 220 1780 0.24 240 1760 0.28 280 1720 0.3 300 1700
- Laminarinase cleaves the ⁇ -1,3 bond between the glucose units within the laminarin.
- the glucose released is detected photometrically with 3, 5-dinitrosalicylic acid (DNSS).
- DNSS 3, 5-dinitrosalicylic acid
- 3-amino-5-nitrosalicylic acid is formed (Eq. 1).
- a nitro group is reduced to the amino group, while the aldehyde group of the monosaccharide oxidizes to the carboxyl group (Kalac and Vejdelek, 1974).
- DNSS phenol reagent Solution A: Weigh 38.55 g K-Na-tartrate in a 200 ml beaker and in 125 ml dist. Dissolve water. 2.425 g of NaOH (cookies) are then dissolved in the solution.
- Solution B 1.325 g 3, 5-dinitrosalicylic acid (C 7 H 4 N 2 0; 2-hydroxy-3, 5-nitrobenzoic acid) in a brown screw-top bottle in 125 ml dist. Dissolve water.
- Solution C 1.05 g phenol in 12.5 ml dist. Dissolve water. Add 0.25 g NaOH (cookies) and 1.05 g Na2S04 in succession and add Loosen stirring.
- Working solution Solution A and solution C are poured into solution B without rinsing and homogenized for 10 min. Allow the solution to stand for at least one night before use and always keep it in the dark.
- Buffer 0.1 M Na citrate buffer, pH 4.5
- Standard solution 2.0 g / 1 glucose (glucose) in dist. Water.
- Xylanase cleaves the ⁇ -1,4 bond between the xylose units within a xylan molecule.
- the released xylos is detected photometrically with 3, 5-dinitrosalicylic acid (DNSS).
- DNSS 3, 5-dinitrosalicylic acid
- Eq. 1 3-amino-5-nitrosalicylic acid is formed (Eq. 1).
- a nitro group is reduced to the amino group, while the aldehyde group of the monosaccharide oxidizes to the caboxyl group (Ka tanninc and Vejdelek, 1974).
- DNSS phenol reagent Solution A: Weigh 38.55 g K-Na-tartrate in a 200 ml beaker and in 125 ml dist. Dissolve water. 2.425 g of NaOH (cookies) are then dissolved in the solution.
- Solution B 1.325 g 3, 5-dinitrosalicylic acid (C 7 H 4 N 2 0 7 ; 2-hydroxy-3, 5-nitrobenzoic acid) in a brown screw-top bottle in 125 ml dist. Dissolve water.
- Solution C 1.05 g phenol .in 12.5 ml dist. Dissolve water. Successively Add 0.25 g NaOH (cookies) and 1.05 g Na 2 S0 4 and dissolve with stirring.
- Working solution Solution A and solution C are poured into solution B without rinsing and homogenized for 10 min. Allow the solution to stand for at least one night before use and always keep it in the dark.
- Buffer 0.1 M Na citrate buffer, pH 4.5
- Lipase activity is determined using the pH-Stat method. Triolein is used as the substrate.
- a substrate solution (30 ml) consisting of 2% w / v gum arabic, 5% v / v substrate in water is prepared and emulsified with a homogenizer. 1 ml of enzyme solution is added. The acid released in the reaction is back-titrated with 0.01 M sodium hydroxide solution in order to keep the pH constant. The amount of acid released and consequently the activity of the enzyme are calculated from the amount of NaOH.
- the enzyme solution is then replaced by distilled water. The measurements are carried out three times at 37 ° C and pH 7.5. The activity values obtained in U / ml are converted to the total composition of olives or olive components and enzyme mixture (ie the activity in the enzyme mixture already used for oil production).
- the phospholipase C activity is carried out using p-nitrophenylphosphorylcholine as the test substance.
- 50 ⁇ l of enzyme solution are added to 50 ⁇ l of a p-nitrophenylphosphorylcholine solution (100 mM in 50 mM Borax-HCl, pH 7.5).
- the p-nitrophenol resulting from the hydrolysis of p-nitrophenylphosphorylcholine is measured at 410 nm on a photometer.
- the enzyme solution is replaced by distilled water.
- a calibration curve can be created by preparing suitable dilutions and measuring these solutions at 410 nm in the photometer. Each measurement is carried out three times. The activity values obtained in U / ml are converted to the enzyme mixture. If p-nitrophenyl-phosphorylcholine is not cleaved by the enzyme solutions, there is no phospholipase C activity.
- the yield was 1.11% (w / w) or 270% of the comparison sample, with the addition of 50 ⁇ l of the enzyme mixture according to the invention the yield was 1.14% (w / w) or 278% of the comparison sample, with the addition of 100 ⁇ l of the enzyme mixture according to the invention was 1.26% (w / w) or 307% of the comparison sample and when 200 ⁇ l of the enzyme mixture according to the invention was added the yield was 1.45% (w / w) or 354% of the comparison sample.
- Example 2 laboratory test, for explanation
- the relative oil yield without enzyme addition was 2.5 ⁇ 0.1% (w / w), with the addition of 150 ⁇ l of the enzyme mixture according to the invention (see above) the relative yield was 4.0 ⁇ 0.2% ( w / w) or 163.6 ⁇ 4.2% (w / w) of the comparison sample, with the addition of 250 ⁇ l of the enzyme mixture according to the invention, the relative yield was 4.3 + 0.2% (w / w) or 177, 3 ⁇ 3.9% (w / w) of the comparison sample, with the addition of 350 ⁇ l of the enzyme mixture according to the invention, the relative yield was 4.8 + 0.1% (w / w) or 195.5 + 2.0% ( w / w) of the comparison sample and with the addition of 450 ⁇ l of the enzyme mixture according to the invention, the relative yield was 4.9 ⁇ 0.1% (w / w) or 200.0 ⁇ 2.0% (w / w) of the comparison sample.
- Example 3 (industrial test, pilot plant, for explanation)
- the residual oil content was determined by Soxhlet extraction (Spanish standard UNE 55030), the moisture content was determined by drying at 110 ° C to constant weight.
- the relative oil yield from the second pressing results from the calculation of the difference between the residual oil content in the raw mass after the first step and the equivalent residual oil content after the second step, divided by the residual oil content from the first step.
- Example 4 (industrial test, industrial plant, "stored”, for explanation)
- the oil was separated by solid / liquid in a horizontal two-phase decanter (model SPI7 Pieralisi, mass flow 2500-2725 kg / h) and liquid / liquid separation in a centrifuge (model P2000 Pieralisi) with the addition of 300 1 / h water with a Temperature of 38 ° C isolated.
- the oil isolated in the parallel batches was then stored and the yield was determined by reading a level indicator in the storage containers, 1 cm level difference corresponding to an oil quantity of 95.26 kg.
- PEase PEase: PEase:
- Example 6 Reduction of the oil content of the aqueous decanter effluent as a function of the process temperature; Increase in oil yield
- Pre-deoiled olive pulp was continuously fed from a storage basin to a mixing container with a vertical stirring rod.
- the performance of this mixing container was 25 mt / h with an average residence time of 60 min.
- the pulp was heated to a temperature of 45 ° C.
- the olive pulp was conveyed from this mixing container into a mixing container with a horizontal stirring rod (type Pieralisi Kneader 900 4 basins). With a medium The retention time of 40 minutes was the throughput of this process unit 11 t / h.
- the olive pulp was conveyed from this horizontal mixing bath to two three-phase decanters of the Pieralisi Giant 2 type. These decanters had a nominal throughput of about 7 mt of olive pulp per hour, but were adjusted to the mass flows specified by the process.
- the results described below come from the analysis of samples that were taken from the aqueous outlet (papilla) of both decanters.
- Results for the following parameters were determined when analyzing the samples: water content papilla and oil content papilla.
- the results for the addition of 80, 160 and 240 ml / mt of the enzyme mixture according to the invention are summarized in Tables 1, 2 and 3 below.
- the addition of 160 ml of the enzyme mixture according to the invention per ton of olive pulp has a particularly advantageous effect in relation to the water and oil content of the papilla and the oil yield.
- a positive effect based on the parameters mentioned is also achieved by adding 80 ml of the enzyme mixture according to the invention, but here a temperature increase of 8 ° C. was carried out in parallel in comparison with the tests with 160 ml / t.
- Pre-deoiled olive pulp was continuously fed from a storage basin to a mixing container with a vertical stirring rod.
- the performance of this mixing container was 25 mt / h with an average residence time of 60 min.
- the olive pulp was conveyed directly to three-phase decanters (Pieralisi, type Giant 2) without the interposition of a mixing container with a horizontal stirring rod.
- These decanters had a nominal throughput of about 7 mt of olive pulp per hour, but were adjusted to the mass flows specified by the process.
- the results described below come from the Analysis of samples taken directly from any decanter of your choice.
- the temperature of the olive pulp in the process was 32 ° C.
- the addition of 160 ml of the enzyme mixture according to the invention per ton of olive pulp has a particularly advantageous effect in relation to the economy of the overall process.
- a positive effect based on the overall process economy is also achieved by adding 240 ml of the enzyme mixture according to the invention, although not as pronounced as when adding 160 ml.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
- Enzymes And Modification Thereof (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE2003139010 DE10339010A1 (de) | 2003-08-25 | 2003-08-25 | Enzymatische Behandlung einer Masse aus Oliven oder Olivenbestandteilen |
PCT/EP2004/009507 WO2005021695A1 (de) | 2003-08-25 | 2004-08-25 | Biotechnologische prozessoptimierung bei der ölgewinnung |
Publications (2)
Publication Number | Publication Date |
---|---|
EP1658360A1 true EP1658360A1 (de) | 2006-05-24 |
EP1658360B1 EP1658360B1 (de) | 2007-05-09 |
Family
ID=34201995
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
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EP04764483A Expired - Fee Related EP1658360B1 (de) | 2003-08-25 | 2004-08-25 | Biotechnologische prozessoptimierung bei der ögewinnung |
EP04764482A Expired - Fee Related EP1658359B1 (de) | 2003-08-25 | 2004-08-25 | Enzymatische behandlung einer masse aus oliven und olivenbestandteilen |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
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EP04764482A Expired - Fee Related EP1658359B1 (de) | 2003-08-25 | 2004-08-25 | Enzymatische behandlung einer masse aus oliven und olivenbestandteilen |
Country Status (5)
Country | Link |
---|---|
EP (2) | EP1658360B1 (de) |
DE (3) | DE10339010A1 (de) |
ES (2) | ES2282889T3 (de) |
MA (2) | MA28013A1 (de) |
WO (2) | WO2005021694A1 (de) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8898018B2 (en) | 2007-03-06 | 2014-11-25 | Schlumberger Technology Corporation | Methods and systems for hydrocarbon production |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
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DK2379717T3 (en) | 2008-12-19 | 2015-12-14 | Dupont Nutrition Biosci Aps | A process for the preparation of an enzyme product, |
FR2951461B1 (fr) | 2009-10-16 | 2011-11-25 | Lorraine Inst Nat Polytech | Procede d'extraction enzymatique en milieu aqueux d'huiles et de proteines a partir de matiere vegetale |
DE102011053527A1 (de) | 2011-09-12 | 2013-03-14 | Gea Mechanical Equipment Gmbh | Verfahren und Anlage zur Aufarbeitung von Alpeorujo |
DE102012023136A1 (de) | 2012-11-27 | 2014-05-28 | Pur'oliv Gbr (Vertretungsberechtigter Gesellschafter: Prof. Dr. Dr. Reinhold Carle, 72657 Altenriet) | Olivenpaste |
EP4108747B1 (de) * | 2021-06-23 | 2024-05-08 | DSM IP Assets B.V. | Verfahren zum produzieren von olivenöl |
RU2761654C1 (ru) * | 2021-07-12 | 2021-12-13 | Общество с ограниченной ответственностью "Маслоэкстракционный завод Юг Руси" | Способ переработки высокобелкового растительного сырья |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2486385A (en) * | 1947-06-07 | 1949-11-01 | Marian O Palmer | Recovery of oils |
US2742487A (en) * | 1952-05-02 | 1956-04-17 | Coconut Processes Inc | Method of extracting oil from mature, fresh coconut meats |
DE2234263C3 (de) * | 1972-07-12 | 1980-07-31 | Maizena Gmbh, 2000 Hamburg | Verfahren zur ölgewinnung aus ölhaltigen Getreidekeimen |
GB2127425A (en) * | 1982-09-28 | 1984-04-11 | Imp Biotechnology | Extraction of vegetable oils |
CH675730A5 (de) * | 1988-03-30 | 1990-10-31 | Bucher Guyer Ag Masch | |
DE3843027A1 (de) * | 1988-12-21 | 1990-06-28 | Battelle Institut E V | Biotechnisches verfahren zur gewinnung von oel und ggf. fettsaeuren aus oelhaltigen pflanzen |
DD290912A5 (de) * | 1989-09-05 | 1991-06-13 | Adw Zi Fuer Ernaehrung,De | Verfahren zur gewinnung von oelen und fetten |
JPH0559390A (ja) * | 1991-01-16 | 1993-03-09 | Nisshin Plant Eng Kk | オリーブ油の抽出法 |
DE4431394C1 (de) * | 1994-08-25 | 1996-02-15 | Heilscher Karl Prof Dr Sc | Verfahren zur Kaltgewinnung von Klarsaft, Trub und Öl aus Sanddornbeeren und ihre Verwendung |
-
2003
- 2003-08-25 DE DE2003139010 patent/DE10339010A1/de not_active Withdrawn
-
2004
- 2004-08-25 WO PCT/EP2004/009506 patent/WO2005021694A1/de active IP Right Grant
- 2004-08-25 DE DE502004003491T patent/DE502004003491D1/de not_active Expired - Fee Related
- 2004-08-25 EP EP04764483A patent/EP1658360B1/de not_active Expired - Fee Related
- 2004-08-25 DE DE502004003787T patent/DE502004003787D1/de not_active Expired - Fee Related
- 2004-08-25 EP EP04764482A patent/EP1658359B1/de not_active Expired - Fee Related
- 2004-08-25 WO PCT/EP2004/009507 patent/WO2005021695A1/de active IP Right Grant
- 2004-08-25 ES ES04764483T patent/ES2282889T3/es active Active
- 2004-08-25 ES ES04764482T patent/ES2281824T3/es active Active
-
2006
- 2006-02-27 MA MA28841A patent/MA28013A1/fr unknown
- 2006-02-27 MA MA28843A patent/MA27956A1/fr unknown
Non-Patent Citations (1)
Title |
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See references of WO2005021695A1 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8898018B2 (en) | 2007-03-06 | 2014-11-25 | Schlumberger Technology Corporation | Methods and systems for hydrocarbon production |
Also Published As
Publication number | Publication date |
---|---|
MA28013A1 (fr) | 2006-07-03 |
MA27956A1 (fr) | 2006-06-01 |
EP1658359A1 (de) | 2006-05-24 |
EP1658360B1 (de) | 2007-05-09 |
DE502004003787D1 (de) | 2007-06-21 |
WO2005021694A1 (de) | 2005-03-10 |
EP1658359B1 (de) | 2007-04-11 |
ES2281824T3 (es) | 2007-10-01 |
DE502004003491D1 (de) | 2007-05-24 |
WO2005021695A1 (de) | 2005-03-10 |
ES2282889T3 (es) | 2007-10-16 |
DE10339010A1 (de) | 2005-03-24 |
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