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Cholesterol Removal from Lard with Crosslinked -Cyclodextrin
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 Title & Authors
Cholesterol Removal from Lard with Crosslinked -Cyclodextrin
Kim, S.H.; Kim, H.Y.; Kwak, H.S.;
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 Abstract
The present study was carried out to determine the optimum conditions of different factors (ratio of lard to water, -CD concentrations, mixing temperature, mixing time and mixing speed) on cholesterol reduction from lard by using crosslinked -CD. Crosslinked -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 -CD, which was not significantly different among treatments. In a recycling study, cholesterol removal with crosslinked -CD in the first trial was 92.1%, which was similar to that with new crosslinked -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 -CD were a 1:3 ratio of lard to water, 5% crosslinked -CD concentration, mixing temperature, 1 h mixing time and 150 rpm mixing speed. In addition, crosslinked -CD made by adipic acid resulted in an effective recycling efficiency.
 Keywords
Crosslinked -CD;Cholesterol Removal;Lard;Recycling;
 Language
English
 Cited by
1.
Cholesterol Removal from Whole Egg by Crosslinked β-Cyclodextrin,;;;;

아세아태평양축산학회지, 2014. vol.27. 4, pp.537-542 crossref(new window)
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