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標題: Effects of fractionation and the refining process of lard on cholesterol removal by beta-cyclodextrin
作者: Yen, G.C.
Chen, C.J.
關鍵字: lard;cholesterol;beta-cyclodextrin;refining process;oil
Project: Journal of Food Science
期刊/報告no:: Journal of Food Science, Volume 65, Issue 4, Page(s) 622-624.
Lard was fractionated into olein and stearine, and lard olein was further refined. The effects of fractionation and refining of lard on the removal of cholesterol by beta- cyclodextrin (beta-CD) were investigated. The cholesterol in refined lard was more easily removed by beta-CD; more than 90% of cholesterol in bleached lard was effectively removed by stirring with 4% beta-CD, The oxidative stability of lard was increased after bleaching. Fractionation not only reduced the cholesterol content but also the saturated fatty acids in lard. Considering the cholesterol removal efficacy and lard quality, the optimal step for cholesterol removal in lard by beta-CD is between bleaching and deodorization.
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2000.tb16061.x
Appears in Collections:食品暨應用生物科技學系

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