Optimsation of digestion parameters for the elimination of residual Beta-cyclodextrin used for cholesterol reduction in egg using glycoamylase.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
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http://ir.cftri.com/4806/
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| Title |
Optimsation of digestion parameters for the elimination of residual Beta-cyclodextrin used for cholesterol reduction in egg using glycoamylase.
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| Creator |
Pramila Rao, P.
Umesh Kumar, S. Narasimha Rao, D. Divakar, S. |
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| Subject |
05 Enzymes
28 Meat, Fish & Poultry |
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| Description |
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.
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| Date |
2000
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/4806/1/Eur%20Food%20Res%20Technol%20%282000%29%20210%20231%E2%80%93236.pdf
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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