Effect of Beta Cyclodextrin on the Reduction of Cholesterol in Ewe's Milk Manchego Cheese
Effect of Beta Cyclodextrin on the Reduction of Cholesterol in Ewe's Milk Manchego Cheese
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DOI：
10.3390/molecules23071789
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发表时间：
2018-07-01
期刊：
影响因子：
4.6
通讯作者：
Fontecha, Javier
中科院分区：
文献类型：
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作者：
Alonso, Leocadio;Fox, Patrick F.;Fontecha, Javier
-环糊精（-CD）是一种由7个葡萄糖单位组成的环状低聚糖，由淀粉为原料，利用环糊精糖转移酶使多糖链断裂，形成环状多糖分子。由于-CD对非极性分子（如胆固醇）的亲和力，它在食品研究中用于降低胆固醇的使用正在增加。本研究的目的是评价-CD在巴氏灭菌母奶Manchego奶酪中去除胆固醇的可行性，并评价其对牛奶主要成分、脂质和风味特性的影响。在使用-CD处理的奶酪中观察到大约97.6%的胆固醇降低。除可溶性氮和非蛋白氮在处理后有轻微差异外，-CD处理对其理化性质（脂肪、水分和蛋白质）没有影响。脂质部分的不同成分（脂肪酸、甘油三酯和磷脂）的数量在处理和未处理的奶酪中相似。风味化合物和短链游离脂肪酸受-CD的影响不显著。cd分子是可食用且无毒的，因此它们可以安全地用于奶酪制造中的胆固醇去除加工。因此，本研究表明-CD处理是一种有效的去除Manchego奶酪中胆固醇的方法，同时保持其特性。
Beta-cyclodextrin (-CD) is a cyclic oligosaccharide consisting of seven glucose units and is produced from starch using cyclodextrin glycotransferase enzymes to break the polysaccharide chain and forming a cyclic polysaccharide molecule. The use of -CD in food research for reduction of cholesterol is increasing due to its affinity for non-polar molecules such as cholesterol. The aim of this study was to evaluate the feasibility of using -CD in cholesterol removal from pasteurized ewe's milk Manchego cheese and evaluate the effect on the main components of the milk, lipids, and flavor characteristics. Approximately 97.6% cholesterol reduction was observed in the cheese that was treated using -CD. Physicochemical properties (fat, moisture and protein) were not changed by the -CD treatment, except the soluble nitrogen and non-protein nitrogen that showed slight differences after the treatment. The amount of the different components of the lipid fraction (fatty acids, triglycerides and phospholipids) were similar in cheeses treated and not treated with -CD. Flavor compound and short chain free fatty acids were not mostly significantly influenced by the effect of the -CD. -CD molecules are edible and nontoxic and as a result they can be used safely for cholesterol removal processing in cheese manufacturing. Therefore, the present study suggests that -CD treatment is an effective process for cholesterol removal from Manchego cheese while preserving its properties.