Comparative analysis of degumming effects on the structural profiles and physicochemical properties of Idesia
Hongxia Feng1, Wenhui Ye2, Wenqin Wang2
1School of Food Science and Engineering, Guiyang University, Guiyang 550005, China; Engineering Technology Research Center for Processing and Comprehensive Utilization of Idesia polycarpa of National Forestry and Grassland Administration, Guiyang 550005, China.
Abstract:
Idesia polycarpa (I. polycarpa) oil by-products are rich in phospholipids (PLs), yet research on their composition and functionality remains limited. This study compared six degumming methods-hydration degumming (HD), acid degumming (AD), phospholipase A1 degumming (PLA1D), simple phospholipase C degumming (SPLCD), deep phospholipase C degumming (DPLCD), and compound degumming (CD) -to evaluate their effects on PL characteristics. The results showed that enzymatic degumming methods, particularly CD, achieved the highest degumming rate of 94.7 %, significantly outperforming non-enzymatic methods. Lipidomic profiling revealed that all treatments resulted in phospholipids enriched with polyunsaturated fatty acids (PUFAs), especially linoleic acid (C18:2). Enzymatic treatments produced PLs enriched in lysophosphatides, while non-enzymatic methods retained mostly intact phospholipids. These findings suggest that I. polycarpa oil by-products, particularly those treated by enzymatic degumming, can be a valuable and sustainable source of PUFA-rich phospholipids, with potential applications in the food, pharmaceutical, and cosmetic industries.
