Abstract
This study was designed to develop crosslinking of β-cyclodextrin (β-CD), and determine the optimum conditions of different factors (mixing time, mixing temperature, and mixing speed) on cholesterol reduction from milk. Crosslinked β-CD was prepared with epichlorohydrin. When milk was treated with different conditions, the cholesterol removal rate was in the range of 79.4 to 83.3% with 1% crosslinked β-CD addition, which were not significantly different among treatments. After cholesterol removal from milk, the used crosslinked β-CD was washed for cholesterol dissociation and reused. For recycling study, the cholesterol removal rate in first trial was 81.8%, which was mostly same as that using new crosslinked β-CD. With five trials repeatedly using the same sample, the mean cholesterol removal rate was 81.2%. The present study indicated that the optimum conditions on cholesterol removal using crosslinked β-CD were 10 min mixing with 400 rpm speed at 5°C with about 80% cholesterol removal. In addition, crosslinked β-CD resulted in the effective recycling efficiency almost 100%.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Adams, M. L., Sullivan, D. M., Smith, R. L., and Richter, E. F., Evaluation of direct saponification method for determination of cholesterol in meats.J. AOAC., 69, 844–846 (1986).
Ahn, J. and Kwak, H. S., Optimizing cholesterol removal in cream using β-cyclodextrin and response surface methodology.J. Food Sci., 64, 629–632 (1999).
Fleche, G., Chemical modification and degradation of starch. In Van Beynum, G. M. and Roel, J. A. (Eds). Starch conversion technology. Dekker: New York, NY, USA, pp. 73–99 (1985).
Grundy, S. M., Brheimer, D., Blackburn, H., Brown, W. V., Kwiterovich, P. O., Mattson, F., Schonfeld, G., and Weidman, W. H., Rationale of the diet-heart statement of the American Heart Association Report of the Nutrition Committee.Circulation, 65, 839A-854A (1982).
Gurr, M. I., Dietary lipids and coronary disease: old evidence, new perspectives and progress.Lipid. Res., 31, 195–243 (1992).
Hamerstrand, G. E., Hofreiter, B. T., and Mehltretter, C. L., Determination of the extent of reaction between epichlorohydrin and starch. 37, 519–524 (1959).
Hosney, C., Principles of Cereal Science and Technology, AACC. St Paul, MN, USA (1986).
Kwak, H. S., Kim, S. H., Kim, J. H., Choi, H. J., and Kang, J. M., Simple immobilization of β-cyclodextrin to remove cholesterol in milk and recycling.Arch. Pharm. Res., 27, 873–877 (2004).
Kwak, H. S., Nam, C. G., and Ahn, J., Low cholesterol Mozzarella cheese obtained from homogenized and β-cyclodextrin-treated milk.Asian-Aust. J. Anim. Sci., 14, 268–275 (2001).
Kwak, H. S., Suh, H. M., Ahn. J. and Kwon, H. J., Optimization of β-cyclodextrin recycling process for cholesterol removal in cream.Asian-Aust. J. Anim. Sci., 14, 548–552 (2001).
Lee, D. K., Ahn, J., and Kwak, H. S., Cholesterol removal from homogenized milk with β-cyclodextrin.J. Dairy Sci., 82, 2327–2330 (1999).
Lee, J. S., Ustunol, Z., and Smith, D. M., Cholesterol removal from animal with cyclodextrin and derivatives.J. Dairy Sci., 76 (Suppl. 1), 143 (Abst.) (1993).
Luallen, E. T., Starch as a functional ingredient.Food Technol., 39, 59–63 (1985).
Makoto, K., Akio, O., and Reijiro, S., Cholesterol removal from animal with cyclodextrin by inclusion. Japan Patent, 4, 168, 198(1992).
Nagamoto, S., Cyclodextrin-expanding the development of their functions and applications.Chem. Economy Eng. Rev., 17, 28–34 (1985).
Oakenfull, D. G. and Sihdu, G. S., Cholesterol reduction. International Patent, 91/11114 (1991).
Szjetli, J., Cyclodextrin inclusion complexes. In Szejtli, J., (Ed.).Cyclodextrin technology, Kluwer Akademic Publishers: Dordrecht, The Netherlands, Chapter 2, pp 79–17 (1988).
Szejtli, J., Chemistry and separation of cyclodextrins. In Cyclodextrins and their inclusion complexes; Akademiai Kiado: Budapest, Hungary, pp 17–43 (1982).
SAS Users Guide, Statistics, Version 5; SAS Institute, Inc.: Cary, NC, USA (1985).
Whistler, R. and Daniel, R., Function of polysaccharide. In Food Additives, Dekker: New York, NY, USA, pp. 399–406 (1990).
Yen, G. C. and Tsui, L. T., Cholesterol removal from a lardmixture with β-cyclodextrin.J. Food Sci., 60, 561–564 (1995).
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Kim, S.H., Ahn, J. & Kwak, H.S. Crosslinking of β-cyclodextrin on cholesterol removal from milk. Arch Pharm Res 27, 1183–1187 (2004). https://doi.org/10.1007/BF02975126
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF02975126