• Asian-Australasian Journal of Animal Sciences
• /
• 제20권9호
• /
• pp.1468-1472
• /
• 2007

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.

• Asian-Australasian Journal of Animal Sciences
• /
• 제18권12호
• /
• pp.1794-1799
• /
• 2005

The present study was carried out to develop crosslinking of $\beta$-cyclodextrin ($\beta$-CD) using adipic acid, and to determine the optimum conditions of different factors ($\beta$-CD concentration, mixing temperature, mixing time and mixing speed) on cholesterol reduction from homogenized milk. Crosslinked $\beta$-CD was prepared with adipic acid. When the milk was treated with different conditions, the cholesterol removal rate was in the range of 92.1 to 93.1% with 1% $\beta$-CD addition, which were not significantly different among treatments. After cholesterol removal from milk, the used crosslinked $\beta$-CD was washed for cholesterol dissociation and reused. For recycling study, the cholesterol removal rate in the first trial was 92.5%, which was mostly same as that using new crosslinked $\beta$-CD. With repeated ten time trials using same sample, 81.4% of cholesterol was removed from milk. Therefore, the present study indicated that the optimum conditions for cholesterol removal using crosslinked $\beta$-CD were 1% $\beta$-CD addition and 10 min mixing with 400 rpm speed at 5$^{\circ}C$ with over 90% cholesterol removal. In addition, crosslinked $\beta$-CD made by adipic acid resulted in the effective recycling efficiency.

• Food Science and Biotechnology
• /
• 제14권6호
• /
• pp.793-797
• /
• 2005

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 $40^{\circ}C$.

• Archives of Pharmacal Research
• /
• 제27권11호
• /
• pp.1183-1187
• /
• 2004

This study was designed to develop crosslinking of $\beta$-cyclodextrin ($\beta$-CD), and determine the optimum conditions of different factors (mixing time, mixing temperature, and mixing speed) on cholesterol reduction from milk. Crosslinked $\beta$-CD was prepared with epichlorohydrin. When milk was treated with different conditions, the cholesterol removal rate was in the range of 79.4 to 83.3% with 1 % crosslinked $\beta$-CD addition, which were not significantly different among treatments. After cholesterol removal from milk, the used crosslinked $\beta$-CD was washed for cholesterol dissociation and reused. For recycling study, the cholesterol removal rate in first trial was 81.8%, which was mostly same as that using new crosslinked $\beta$-CD. With five trials repeatedly using the same sample, the mean cholesterol removal rate was 81.2%. The present study indicated that the optimum conditions on cholesterol removal using crosslinked $\beta$-CD were 10 min mixing with 400 rpm speed at $5^{\circ}C$ with about 80% cholesterol removal. In addition, crosslinked $\beta$-CD resulted in the effective recycling efficiency almost 100%.

• 한국축산식품학회지
• /
• 제29권5호
• /
• pp.566-572
• /
• 2009

This study was designed to elucidate the quantities of milk nutrients entrapped during cholesterol removal from milk by crosslinked $\beta$-cyclodextrin ($\beta$-CD, 0.4~1.2%, w/v) and to evaluate the amounts of the residual $\beta$-CD in cholesterol-reduced milk treated by crosslinked $\beta$-CD. The content of lactose in the control milk (without treatment by crosslinked $\beta$-CD) was 4.86%, and the amounts of lactose entrapped by crosslinked $\beta$-CD ranged from 0.00 to 0.03%. The total amounts of the entrapped short-chain free fatty acid (FFA) and free amino acid (FAA) ranged from 0.03 to 0.09 ppm and from 0.28 to $0.71{\mu}mol/mL$, respectively. The amounts of the entrapped water-soluble vitamins (L-ascorbic acid, niacin, thiamine and riboflavin) ranged from 0.02 to 0.05 ppm, 0.01 to 0.06 ppm, 0.00 to 0.06 ppm and 0.01 to 0.06 ppm, respectively. The entrapped amounts of lactose, short-chain FFAs, FAAs and water-soluble vitamins were not remarkably affected by the concentrations of crosslinked $\beta$-CD (0.4~1.2%, w/v). Only very small amounts of residual $\beta$-CD in the cholesterol-removed milk were measured (1.22~3.00 ppm). Based on the data obtained from the present study, it was concluded that the amounts of entrapped nutrients were negligible during cholesterol removal from milk by crosslinked $\beta$-CD, and only trace amounts of residual $\beta$-CD were present in cholesterol-removed milk.

• Asian-Australasian Journal of Animal Sciences
• /
• 제21권1호
• /
• pp.131-137
• /
• 2008

The objective of the present study was to compare the chemical and sensory properties of regular cream cheese (control) and cholesterol-reduced cream cheese manufactured using crosslinked ${\beta}$-cyclodextrin (${\beta}$-CD) or powdered ${\beta}$-CD. Crosslinked ${\beta}$-CD was made using adipic acid. The composition of cream cheese treated by the crosslinked ${\beta}$-CD was similar to the regular cream cheese. Approximately 91% of cholesterol-reduction was observed in the cheeses that were treated using ${\beta}$-CD, which was not significantly different between powdered vs. crosslinked ${\beta}$-CD treatments. Total amount of short-chain free fatty acids was significantly lower in both ${\beta}$-CD-treated cheeses than in the control cheese throughout the storage. The cheeses made by ${\beta}$-CD-treated cream produced much lower amounts of individual free amino acids than the control in all periods. Most rheological characteristics, except cohesiveness, decreased dramatically in the control compared with the cholesterol-reduced cream cheeses. In sensory attributes, both wateryness and spreadability in ${\beta}$-CD-treated cheeses were significantly higher than in the control during 8 wk storage. Sensory scores for sourness increased significantly in the control from 4 to 8 wk storage, however, those in the cream cheese made by crosslinked-${\beta}$-CD treated cream increased slowly during 8 wk storage, which was shown in the control during a 4 wk period. Therefore, the present study showed the possibility of cholesterol-reduced cream cheese manufacture.

• Journal of Dairy Science and Biotechnology
• /
• 제25권1호
• /
• pp.9-13
• /
• 2007

The present study was carried out to examine the effect of crosslinked ${\beta}$-cyclodextrin(${\beta}$-CD) made by adipic acid on cholesterol removal rate and find the structural change after recycling on SEM observation. The size reduction and morphological changes were found during the recycling process and the profound changes were observed at 8th time reuse. After cholesterol removal in milk, the used crosslinked ${\beta}$-CD was washed for cholesterol dissociation and reused. In recycling study, the cholesterol removal rate at first trial was 92.5% in milk, which was mostly same as that using new crosslinked ${\beta}$-CD(92.4%). With repeated 10th reuse of crosslinked ${\beta}$-CD resulted in 81.4% of cholesterol removal in milk. Similar trend was found in cream and cholesterol removal was 91.5% at 1st trial and 83.4% at 10th trial. In both milk and cream samples, the removal rate at 1st reuse was not significantly different from that at 6th reuse(p>0.05). The present study indicated that crosslinked ${\beta}$-CD made by adipic acid resulted in the effective recycling efficiency, especially up to 6th reuse and morphological modifications were not distinguishable up to 8th reuse.

• Asian-Australasian Journal of Animal Sciences
• /
• 제27권4호
• /
• pp.537-542
• /
• 2014

This study was carried out to optimize cholesterol removal in whole egg using crosslinked ${\beta}$-cyclodextrin (${\beta}$-CD) and to recycle the ${\beta}$-CD. Various factors for optimizing conditions were concentration of the ${\beta}$-CD, mixing temperature, mixing time, mixing speed and centrifugal speed. In the result of this study, the optimum conditions of cholesterol removal were 25% crosslinked ${\beta}$-CD, $40^{\circ}C$ mixing temperature, 30 min mixing time, 1,200 rpm mixing speed and $2,810{\times}g$ centrifugal speed. The recycling was repeated five times. The cholesterol removal was 92.76% when treated with the optimum conditions. After determining the optimum conditions, the recyclable yields of the crosslinked ${\beta}$-CD ranged from 86.66% to 87.60% in the recycling and the percentage of cholesterol removal was over 80% until third recycling. However, the cholesterol removal efficiency was decreased when the number of repeated recycling was increased. Based on the result of this study, it was concluded that the crosslinked ${\beta}$-CD was efficient for cholesterol removal in whole egg, and recycling is possible for only limited repeating times due to the interaction of the ${\beta}$-CD and egg protein.

• Asian-Australasian Journal of Animal Sciences
• /
• 제18권4호
• /
• pp.584-589
• /
• 2005

This study was carried out to investigate the effects of different types of $\beta$-cyclodextrin ($\beta$-CD) treatments on chemical and sensory characteristics of cholesterol-reduced cream cheese. The cholesterol removal rates were 92.0% in cream cheese treated by powder $\beta$-CD, and 82.6% in cream cheese treated by crosslinked $\beta$-CD. Amounts of short-chain fatty acid and free amino acids were significantly lower in cream cheese made by crosslinked $\beta$-CD-treated milk, especially after 2 weeks storage, compared with those of no $\beta$-CD-treated control and cream cheese made by powder $\beta$-CD treated milk. Among rheological properties, cohesiveness was significantly higher, and gumminess in cream cheese made by crosslinked $\beta$-CD-treated milk was slightly lower than others. In sensory analysis, no difference was found in texture among treatments, while bitterness was lower in the early stage of storage, and overall quality was higher score, in cream cheese made by crosslinked $\beta$-CD-treated cream at 3 and 4 week storage, compared with those in control and powder $\beta$-CD-treated group. The present study indicated that crosslinked $\beta$-CD treatment resulted in an efficient cholesterol removal rate over 80% and a deceleration of ripening, which may provide a longer shelf life without significant adverse effects in chemical and sensory properties.

• 한국축산식품학회지
• /
• 제28권4호
• /
• pp.463-469
• /
• 2008

The objective of the present study was to compare the chemical, rheological and sensory properties of regular process cheese (control) and cholesterol-reduced block-type process cheese. The cholesterol-reduced process cheese was made by accelerated ripened cholesterol-reduced Cheddar cheese and cholesterol-reduced butter treated by crosslinked $\beta$-cyclodextrin ($\beta$-CD). The composition of the block-type process cheese was similar to the control cheese. Approximately 91.0% of cholesterol removal was observed when treated by crosslinked $\beta$-CD. The production of total free amino acids was significantly higher in cholesterol-reduced process cheese in all storage periods compared with those in the control. In sensory analysis, a significantly higher score of acidic, salty and bitterness. and lower score of elasticity were found. However, no difference was found in free fatty acids, rheological properties, and TBA test between the control and cholesterol-reduced process cheese. Therefore, the present study indicated that even though some of the significant difference was observed in sensory properties in the cholesterol-reduced block-type process cheese, most of chemical and rheological properties were comparable to the control process cheese.