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Optimization of Cholesterol Removal by Crosslinked ${\beta}$-Cyclodextrin in Egg Yolk  

Jung, Tae-Hee (Department of Food Science and Technology, Sejong University)
Park, Heung-Sik (Department of Food Science and Technology, Sejong University)
Kwak, Hae-Soo (Department of Food Science and Technology, Sejong University)
Publication Information
Food Science and Biotechnology / v.14, no.6, 2005 , pp. 793-797 More about this Journal
Abstract
Optimum conditions for cholesterol removal in egg yolk were evaluated based on ratio of egg yolk-to-water, crosslinked ${\beta}$-cyclodextrin (${\beta}$-CD) concentration, and mixing temperature, time, and speed by adding crosslinked ${\beta}$-CD treated with adipic acid. Cholesterol removal in egg yolk-water mixture increased with increasing ${\beta}$-CD level (10-25%). About 95% was removed by 25% ${\beta}$-CD at 1:1 ratio of egg yolk-to-water and 800 rpm mixing at $40^{\circ}C$ for 30 min. In recycling study, removal rates were measured using ten times recycled crosslinked ${\beta}$-CD in egg yolk, and 85% cholesterol removal was observed with eight times reuse. These results indicated that over 90% cholesterol was removed at 1:1 ratio of egg yolk-to-water, 20% crosslinked ${\beta}$-CD addition, and 30 min mixing with 600 rpm at $40^{\circ}C$.
Keywords
crosslinked ${\beta}$-CD; cholesterol removal; egg yolk; recycling;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
Times Cited By Web Of Science : 8  (Related Records In Web of Science)
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