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

IR@CSIR-CFTRI

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Title Optimsation of digestion parameters for the elimination of residual Beta-cyclodextrin used for cholesterol reduction in egg using glycoamylase.
 
Creator Pramila Rao, P.
Umesh Kumar, S.
Narasimha Rao, D.
Divakar, S.
 
Subject 05 Enzymes
28 Meat, Fish & Poultry
 
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.
 
Date 2000
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
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.