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Optimizing cholesterol removal from cream using β‐cyclodextrin cross‐linked with adipic acid
Author(s) -
HAN EUNMI,
KIM SONGHEE,
AHN JOUNGJWA,
KWAK HAESOO
Publication year - 2007
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2007.00296.x
Subject(s) - adipic acid , cholesterol , chemistry , cyclodextrin , mixing (physics) , chromatography , dissociation (chemistry) , food science , biochemistry , organic chemistry , physics , quantum mechanics
The present study was carried out to optimize the different conditions for cross‐linked β‐cyclodextrin (β‐CD) using adipic acid on cholesterol removal in cream. Different factors were β‐CD concentration, mixing temperature, mixing time and mixing speed. Cross‐linked β‐CD was prepared with adipic acid. When the cream was treated with 10% cross‐linked β‐CD, cholesterol removal was the highest at 90.7%, which was not significantly different from treatments with 15% and 20% cross‐linked β‐CD. Cholesterol removal was significantly influenced by mixing temperature, mixing time and mixing speed. After cholesterol removal from cream, the used cross‐linked β‐CD was washed for cholesterol dissociation and reused. For recycling study, the cholesterol removal in first trial was 91.5%, which was mostly same as that using new cross‐linked β‐CD. However, after 10 repeated trials using the same sample, only 83.4% of the cholesterol was removed from cream. Therefore, the present study indicated that the optimum conditions for cholesterol removal using cross‐linked β‐CD were 10%β‐CD addition, 30 min mixing with 1400 r.p.m. speed at 40°C with over 90% cholesterol removal. In addition, recycled β‐CD cross‐linked with adipic acid showed a similarly high recycling efficiency to unused β‐CD of about 90% up to the seventh trial.