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)
  • Received : 2006.08.09
  • Accepted : 2007.04.02
  • Published : 2007.09.01


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.


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