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Optimsation of digestion parameters for the elimination of residual Beta-cyclodextrin used for cholesterol reduction in egg using glycoamylase.

Pramila Rao, P. and Umesh Kumar, S. and Narasimha Rao, D. and Divakar, S. (2000) Optimsation of digestion parameters for the elimination of residual Beta-cyclodextrin used for cholesterol reduction in egg using glycoamylase. European Food Research and Technology, 210 (4). pp. 231-236.

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Abstract

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.

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 > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Fermentation Technology and Bioengineering
Food Microbiology
Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Mar 2018 09:50
Last Modified: 24 Sep 2018 11:10
URI: http://ir.cftri.com/id/eprint/4806

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