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

被引：6
|
作者：
Manohar, B
Basappa, C
Rao, DN
Divakar, S [1 ]
机构：
[1] Cent Food Technol Res Inst, Dept Food Engn, Mysore 570013, Karnataka, India
[2] Cent Food Technol Res Inst, Meat Fish & Poultry Dept, Mysore 570013, Karnataka, India
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY | 1998年 / 206卷 / 03期
关键词：
egg yolk; cholesterol; beta-cyclodextrin; response surface methodology;
D O I：
10.1007/s002170050240
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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%.
引用
收藏
页码：189 / 192
页数：4
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