earticle

영어

Optimum conditions for cholesterol removal in egg yolk were evaluated based on ratio of egg yolk-to-water, crosslinked B-cyclodextrin (B-CD) concentration, and mixing temperature, time, and speed by adding crosslinked B-CD treated with adipic acid. Cholesterol removal in egg yolk-water mixture increased with increasing B-CD level (10-25%). About 95% was removed by 25% B-CD at 1:1 ratio of egg yolk-to-water and 800 rpm mixing at 40℃ for 30 min. In recycling study, removal rates were measured using ten times recycled crosslinked B-CD in egg yolk, and 85% cholesterol removal was observed with eight times reuse. These results indicated that over 90% cholesterol was removed at 1:1 ratio of egg yolk-to-water, 20% crosslinked B-CD addition, and 30 min mixing with 600 rpm at 40℃.