Optimizing cholesterol removal in cream using β-cyclodextrin and response surface methodology

被引：56

作者：

Ahn, J ^{[1
]}

Kwak, HS ^{[1
]}

机构：

[1] Sejong Univ, Dept Food Sci & Technol, Seoul 143747, South Korea

来源：

JOURNAL OF FOOD SCIENCE | 1999年 / 64卷 / 04期

关键词：

cholesterol reduction; cream; beta-cyclodextrin;

D O I：

10.1111/j.1365-2621.1999.tb15098.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Average cholesterol reduction increased as beta-cyclodextrin concentration increased, regardless of other factors. The process was optimized using RSM. When beta-cyclodextrin addition was 10%, the effect of stirring speed was more noticeable than that of stirring time. When stirring speed was at 1,600 rpm, 94.2% of cholesterol was reduced in 30 min. When stirring time was 20 min, the cholesterol was reduced 97.99% using 15% beta-cyclodextrin. When stirring speed was 1,200 rpm, the effect of beta-cyclodextrin addition was greater than that of stirring time. Although the percentage of cholesterol reduction varied with different factors and conditions, about 94% of cholesterol was removed from cream.

引用

页码：629 / 632

页数：4

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