Optimization of enzymatic degumming process for rice bran oil using response surface methodology

Response surface methodology was used to determine the optimum processing conditions for enzymatic degumming of rice bran oil. Reaction time, enzyme dosage, level of water added and temperature were the factors investigated with respect to phosphorus and free fatty acids contents. A D-optimal design, with four variables and two response functions, was employed to study the effect of the individual variables on the response functions. For each response, second-order polynomial models were developed using multiple linear regression analysis. Applying desirability function method, optimum operating conditions were found to be reaction time of 4.07 h, enzyme dosage of 50 mg/kg, added water of 1.5 ml/100 g and temperature of 49.2 degrees C. At this optimum point, phosphorous and free fatty acids contents of degummed oil were found to be 8.86 mg/kg and 2.01 g/100 g as oleic acid, respectively. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.