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)
  • Published : 2005.12.31

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 $40^{\circ}C$.

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