›› 2018, Vol. 30 ›› Issue (11): 1933-1937.DOI: 10.3969/j.issn.1004-1524.2018.11.17

• Food Science • Previous Articles     Next Articles

Research on cholesterol removal technology from follicle

YE Mengdi, TANG Honggang, XIAO Chaogeng, YANG Huijuan, CHEN Di, CHEN Lihong*   

  1. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
  • Received:2018-03-28 Online:2018-11-25 Published:2018-12-21

Abstract: In order to improve the utilization rate and quality of the by-products of layer, the cholesterol was removed legally by β-cyclodextrin. It was shown that the optimum removal conditions were obtained as follows: β-cyclodextrin concentration of 15%, solid-liquid ratio of 1∶1, temperature of 30 ℃, and time of 40 min. Under these conditions, the removal rate of cholesterol reached 76.81%. Meanwhile, retained phospholipids accounted for 22.4% of dry weight.

Key words: follicle, cholesterol, removal technology

CLC Number: