Response surface studies on cholesterol reduction in egg yolk using β-cyclodextrin

The effects of beta-cyclodestrin (BCD) and reaction time on the recovery of cholesterol from egg yolk were studied at 25 degrees C based on response surface methodology. The developed response model is of the form: Y=5.585 + 429.77 X-c + 0.534 X-t(2), where Y is the predicted cholesterol recovery (%), X-c is the BCD/egg yolk ratio (kg/kg) and X-t is the reaction time (h). Cholesterol recovery increased with the both BCD/egg yolk ratio and reaction time and there was no optimum value. The model predicted a cholesterol recovery of 94.5% at a BCD/egg yolk ratio of 0.163 over a reaction time of 6 h whereas experiments showed a cholesterol recovery of 87.7%.