[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

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

Pramila, Rao and Sukumaran, Umesh Kumar and Dittakavi Narasimha, Rao and Soundar, Divakar (2000) Optimization of digestion parameters for the elimination of residual b-cyclodextrin used for cholesterol reduction in egg using glucoamylase. European Food Research and Technology, 210. pp. 231-236.

[img] PDF
Eur_Food_Res_Technol_(2001)_210_231-236.pdf
Restricted to Registered users only

Download (153kB)

Abstract

<p align="justify">A process for the digestion of residual b-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 bcyclodextrin digestion were determined to be enzyme activity units per milligram of b-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.</p>

Item Type: Article
Uncontrolled Keywords: b-Cyclodextrin digestion Glucoamylase Egg yolk Whole egg Optimization of parameters Cholesterol reduction in egg
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 01 Medical sciences > 13 Nutrition-Human
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Sep 2005
Last Modified: 28 Dec 2011 09:25
URI: http://ir.cftri.com/id/eprint/190

Actions (login required)

View Item View Item