## 1 Introduction  
Soybean oil, commonly used for cooking and referred to as \"soy salad oil,\" is rich in valuable nutrients (e.g., essential fatty acids, polyunsaturated fatty acids (>80%), phospholipids, and tocopherols) that can reduce the levels of cholesterol and lipids in blood. Traditionally, soybean oil is prepared by pressing or solvent leaching methods, which are characterized by high yields (>95%) but result in severe protein denaturation and the presence of harmful solvent residues [1]. Hence, the development of new soybean oil extraction methods meeting the requirements of green clean production and comprehensive utilization is a task of high practical importance. Recently, enzyme-assisted aqueous extraction (EAE) has emerged as a new green technology for soybean oil isolation [2]. During EAE, soybeans are mechanically disrupted, and the released oil is treated with an enzyme capable of degrading macromolecular complexes such as lipoproteins, lipopolysaccharidesaccharides, and cell walls to destroy tissue structure and hydrolyze the above complexes. As a result, oil is separated from proteins based on differences in oil-water density and affinity between components [3; 4; 5]. EAE has been effectively used to process coconuts, soybeans, and corn germ, affording oil in 90-98% yield and good quality protein meal [6; 7]. Although EAE-produced oil exhibits superior quality, it requires further refinement, as the decomposition of fatty acid esters therein into free fatty acids results in an increase of acid value and thus adversely affects oil quality. In some cases, this acidification is so severe that soybean oil becomes inedible and can only be used for soap production or has to be discarded as waste. Therefore, EAE-produced soybean oil has to be deacidified in a timely manner. Deacidification, considered to be the most important and complex refining process in commercial manufacturing [8], is commonly performed via caustic refining and physical distillation [9]. However, caustic refining causes a significant loss of neutral oil due to the use of excess alkali, while physical distillation involves long-term exposure to high temperatures and hence results in undesirable color change and nutrient loss. Consequently, conventional deacidification methods are not well suited for highly acidic crude oils and fats, and can only be applied to high-quality oil obtained by EAE. Therefore, the optimization of these processes to ensure high oil quality and low acid content is a task of high practical significance. [PERSON] et.al described the use of palm fatty-acid distillate to produce biolubricants, the contribution provided a sustainable, environmentally benign process for the production of biolubricants [10]. [PERSON] et.al used the soybean cake from biodiesel production processes and very high polarity (VHP) sugar from sugarcane mills to evaluate the microbial production of fumaric acid by Rhizopus arrhizus NRRL 2582 [11]. Recently, much effort has been directed to the development of alternative deacidification processes such as molecular distillation. This method separates light molecules from heavy ones based on the difference between their average free paths [12] and exhibits the advantages of equipment simplicity, operation safety and reliability, environmental friendliness, absence of solvent residues, etc. [13]. Under high vacuum, when the distance between evaporation and condensation surfaces is between the average free paths of light and heavy molecules, mixtures can be separated at temperatures far below their boiling points [14]. Currently, molecular distillation is widely used in the industrial production of vitamins A and E, free fatty acids (FFAs), fish oil, and other products that cannot be obtained by conventional distillation. [PERSON] et al. employed short-path distillation of soybean oil deodorizer distillate to achieve an FFA removal efficiency of 96% and a topcheroal recovery of 81% [15], while [PERSON] et al.