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http://dx.doi.org/10.5713/ajas.2007.1468

Cholesterol Removal from Lard with Crosslinked ${\beta}$-Cyclodextrin  

Kim, S.H. (Department of Food Science and Technology, Sejong University)
Kim, H.Y. (Department of Food Science and Technology, Sejong University)
Kwak, H.S. (Department of Food Science and Technology, Sejong University)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.20, no.9, 2007 , pp. 1468-1472 More about this Journal
Abstract
The present study was carried out to determine the optimum conditions of different factors (ratio of lard to water, ${\beta}$-CD concentrations, mixing temperature, mixing time and mixing speed) on cholesterol reduction from lard by using crosslinked ${\beta}$-CD. Crosslinked ${\beta}$-CD was prepared with adipic acid. When the lard was treated under different conditions, the range of cholesterol removal was 91.2 to 93.0% with 5% crosslinked ${\beta}$-CD, which was not significantly different among treatments. In a recycling study, cholesterol removal with crosslinked ${\beta}$-CD in the first trial was 92.1%, which was similar to that with new crosslinked ${\beta}$-CD. In up to eight time trials, over 90% of cholesterol removal was found. The present study indicated that the optimum conditions for cholesterol removal using crosslinked ${\beta}$-CD were a 1:3 ratio of lard to water, 5% crosslinked ${\beta}$-CD concentration, $40^{\circ}C$ mixing temperature, 1 h mixing time and 150 rpm mixing speed. In addition, crosslinked ${\beta}$-CD made by adipic acid resulted in an effective recycling efficiency.
Keywords
Crosslinked ${\beta}$-CD; Cholesterol Removal; Lard; Recycling;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
Times Cited By Web Of Science : 2  (Related Records In Web of Science)
Times Cited By SCOPUS : 3
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