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Cholesterol Removal from Whole Egg by Crosslinked β-Cyclodextrin

  • Jeong, H.J. (Department of Food Science and Technology, Sejong University) ;
  • Sun, H. (Department of Food Science and Technology, Sejong University) ;
  • Chogsom, C. (Department of Food Science and Technology, Sejong University) ;
  • Kwak, H.S. (Department of Food Science and Technology, Sejong University)
  • Received : 2013.11.08
  • Accepted : 2014.01.14
  • Published : 2014.04.01

Abstract

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.

Keywords

Cholesterol Removal;Crosslinked ${\beta}$-Cyclodextrin;Whole Egg

Acknowledgement

Supported by : Ministry for Food, Agriculture, Forestry and Fisheries

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