Optimization of Cholesterol Removal by Crosslinked β-Cyclodextrin in Egg Yolk
2005
Jung, T.H. (Sejong University, Seoul, Republic of Korea) | Park, H.S. (Sejong University, Seoul, Republic of Korea) | Kwak, H.S. (Sejong University, Seoul, Republic of Korea), E-mail: [email protected]
Optimum conditions for cholesterol removal in egg yolk were evaluated based on ratio of egg yolk-to-water, crosslinked β-cyclodextrin (β-CD) concentration, and mixing temperature, time, and speed by adding crosslinked β-CD treated with adipic acid. Cholesterol removal in egg yolk-water mixture increased with increasing β-CD level (10-25%). About 95% was removed by 25% β-CD at 1:1 ratio of egg yolk-to-water and 800 rpm mixing at 40℃ for 30 min.
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