Process of water degumming an edible oil

Abstract

A process of water degumming an edible oil (preferably a crude edible oil) comprising the steps of: a) admixing approximately 0.1-5% w/w water with an edible oil (preferably a crude edible oil) and a lipid acyltransferase, b) agitating the admixture for between about 10 minutes and 180 minutes at about 45 to about 900 C, and c) separating the oil phase and the gum phase. Preferably said lipid acyltransferase is a polypeptide having lipid acyltransferase activity which polypeptide is obtained by expression of the nucleotide sequence shown as SEQ ID No. 49 or a nucleotide sequence which as has 70% or more identity therewith; and/or is obtained by expression of a nucleic acid which hybridizes under medium stringency conditions to a nucleic probe comprising the nucleotide sequence shown as SEQ ID No. 49; and/or is a polypeptide having lipid acyltransferase activity which polypeptide comprises the amino acid sequence shown as SEQ ID No. 68 or an amino acid sequence which as has 70% or more identity therewith. In one embodiment the lipid acyltransferase is preferably used in combination with a phospholipase C enzyme. A process for modifying the gum phase of a degummed oil using a lipid acyltransferase is also taught herein.