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Optimization of digestion parameters for the elimination of residual β-cyclodextrin used for cholesterol reduction in egg using glucoamylase

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Abstract

 A process for the digestion of residual β-cyclodextrin used for cholesterol reduction in egg using glucoamylase from a mutant strain of Aspergillus niger (CFTRI 1105) was optimized by response surface methodology. The most important parameters influencing β-cyclodextrin digestion were determined to be enzyme activity units per milligram of β-cyclodextrin and digestion temperature. Maximum digestions of 89% for egg yolk and 98% for whole egg were observed, and these values were in good agreement with the values predicted by the models.

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Authors and Affiliations

  1. Department of Meat, Fish and Poultry Technology, Central Food Technological Research Institute, Mysore – 570 013, India, , , , , , IN

    P. Rao & D. N. Rao

  2. Department of Food Microbiology, Central Food Technological Research Institute, Mysore – 570 013, India, , , , , , IN

    S. U. Kumar

  3. Department of Fermentation Technology and Bioengineering, Central Food Technological Research Institute, Mysore – 570 013, India e-mail: divakar@nicfos.ernet.in, , , , , , IN

    S. Divakar

Authors
  1. P. Rao
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  2. S. U. Kumar
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  3. D. N. Rao
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  4. S. Divakar
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Received: 24 March 1999 / Revised version: 9 June 1999

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Rao, P., Kumar, S., Rao, D. et al. Optimization of digestion parameters for the elimination of residual β-cyclodextrin used for cholesterol reduction in egg using glucoamylase. Eur Food Res Technol 210, 231–236 (2000). https://doi.org/10.1007/s002170050015

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  • DOI: https://doi.org/10.1007/s002170050015

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