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Entrapment of nutrients during cholesterol removal from cream by crosslinked β‐cyclodextrin
Author(s) -
HA HYUN JEE,
LEE JUNG EUN,
CHANG YOON HYUK,
KWAK HAESOO
Publication year - 2010
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.1471-0307.2009.00538.x
Subject(s) - chemistry , riboflavin , cyclodextrin , cholesterol , niacin , food science , nutrient , ascorbic acid , vitamin , thiamine , lactose , chromatography , biochemistry , organic chemistry
This study was designed to elucidate the quantities of nutrients entrapped during cholesterol removal from cream by crosslinked β‐cyclodextrin (β‐CD, 4–12%, w/v) and to evaluate the amounts of the residual β‐CD in cholesterol‐removed cream treated by crosslinked β‐CD. The content of lactose in the control cream (without the treatment by crosslinked β‐CD) was 2.74%, and the amounts of lactose entrapped by crosslinked β‐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 0.04 to 0.12 ppm and from 0.37 to 0.48 μmol/mL, respectively. The amounts of the entrapped water‐soluble vitamins (L‐ascorbic acid, niacin, thiamine and riboflavin) ranged from 0.01 to 0.05 ppm, from 0.01 to 0.05 ppm, from 0.00 to 0.04 ppm and from 0.02 to 0.05 ppm, respectively. The entrapped amounts of nutrients mentioned above were not remarkably affected by the concentrations of crosslinked β‐CD (4–12%, w/v). The very small amounts of residual β‐CD in the cholesterol‐removed cream were measured (1.86–6.11 ppm). Based on the data obtained from the present study, it is concluded that the amounts of entrapped nutrients were negligible during cholesterol removal from cream by crosslinked β‐CD, and the amounts of residual β‐CD in cholesterol‐removed cream were trace.