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Food science and biotechnology v.14 no.6 = no.66, 2005년, pp.793 - 797   피인용횟수: 6
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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 UniversityUU0000792  ); Park, Heung-Sik   (Department of Food Science and Technology, Sejong UniversityUU0000792  ); Kwak, Hae-Soo   (Department of Food Science and Technology, Sejong UniversityUU0000792  );
  • 초록

    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 $40^{\circ}C$ .


  • 주제어

    crosslinked ${\beta}$-CD .   cholesterol removal .   egg yolk .   recycling.  

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  • 이 논문을 인용한 문헌 (6)

    1. Han, Eun-Mi ; Kim, Song-Hee ; Kwak, Hae-Soo 2006. "Cholesterol Removal of Milk and Dairy Products using ${\beta}-Cyclodextrin$" Korean journal for food science of animal resources = 한국축산식품학회지, 26(4): 540~547     
    2. 2006. "" Food science and biotechnology, 15(2): 189~195     
    3. 2007. "" Asian-Australasian journal of animal sciences, 20(9): 1468~1472     
    4. 2007. "" Asian-Australasian journal of animal sciences, 20(9): 1468~1472     
    5. 2008. "" Asian-Australasian journal of animal sciences, 21(1): 131~137     
    6. 2010. "" Food science and biotechnology, 19(1): 89~98     

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