Cholesterol extraction from ghee using glass beads functionalized with beta cyclodextrin

被引：6
|
作者：
Tahir, Muhammad Nazir [1 ]
Bokhari, Saleem Ahmed [2 ]
Adnan, Ahmad [3 ]
机构：
[1] Konkuk Univ, Dept Biosci & Biotechnol, Seoul 143701, South Korea
[2] COMSATS Inst Informat Technol, Dept Biosci, Islamabad 44000, Pakistan
[3] Govt Coll Univ, Dept Chem, Lahore 54000, Pakistan
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2015年 / 52卷 / 02期
关键词：
Cholesterol reduction; Ghee; beta-cyclodextrin; Glass immobilization; EVENING PRIMROSE OIL; EGG-YOLK; MILK; REMOVAL; CREAM; FAT; CHEESE; AZIDE;
D O I：
10.1007/s13197-013-1039-2
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Beta-cyclodextrin (beta-CD) was covalently immobilized on glass surface. Functionalized glass surface was characterized by X-ray photoelectron spectroscopy (XPS) and elemental analysis. Glass surface functionalized with beta-CD was used to remove cholesterol from ghee (clarified butter fat). 78.8 % cholesterol was reduced in 2 h at 25 degrees C and 170 rpm. Same surface was used repeatedly for 10 cycles and no reduction in cholesterol removal efficiency was observed. Modified glass surface showed almost no degradation in repeated use in cholesterol reduction experiments.
引用
收藏
页码：1040 / 1046
页数：7
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