Structural characterisation of β‐cyclodextrin crosslinked by adipic acid

Kwak, Hae‐Soo; Lee, Jung Eun; Chang, Yoon Hyuk

doi:10.1111/j.1365-2621.2011.02594.x

Cited by 15 publications

(12 citation statements)

References 17 publications

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“…However, higher the cross‐linking at the level of 15% favours the greater removal of cholesterol from milk and cream, and can easily separate out from cholesterol at ten repeated times. Kwak et al. (2011) also reported that the addition of adipic acid at higher level (15%) favoured more cross‐linking of hydroxyl groups of β‐CD and carboxyl groups of adipic acid which can be visualised by the intensive absorption band at 1706 cm −1 by FT‐IR spectroscopy.…”

Section: Resultsmentioning

confidence: 89%

“…Lower cross‐linking may leads to a breakdown of cross‐linking in repeated reusability. Kwak et al. (2011) reported that a lower level (0–5%) of adipic acid cross‐linked β‐CD shows almost no absorption band at 1706 cm −1 in FT‐IR spectroscopy.…”

Section: Resultsmentioning

confidence: 99%

“…Recently, we investigated that the effective concentrations of adipic acid was 15% in the study the cross‐linking of β‐CD of structural characterisation (Kwak et al. , 2011).…”

Section: Introductionmentioning

confidence: 99%

“…, 2009). The water insolubility rate increased with increasing network form between the hydroxyl groups of β‐CD with functional groups of cross‐linking agents such as adipic acid at the highest level of 15% (Kwak et al. , 2011) and citric acid (Zhao et al.…”

Section: Introductionmentioning

confidence: 99%

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Optimisation of cross‐linking β‐cyclodextrin and its recycling efficiency for cholesterol removal in milk and cream

Lee

Ganesan

Kwak

2012

Int J of Food Sci Tech

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This study was carried out to investigate the optimum conditions of cross-linking b-cyclodextrin (b-CD) and recycling for cholesterol removal in milk and cream. The cross-linked b-CD was prepared with a 15% adipic acid solution, and the water solubility of the b-CD was measured for the optimum conditions based on mixing temperature, mixing time, cross-linking temperature, cross-linking reaction time and cooling time. In the results of this study, optimum conditions were 80°C mixing temperature, 2 h mixing time, 60°C crosslinking temperature, 24 h cross-linking reaction time and 48 h cooling time. After determining the optimum conditions, the recyclable yields of the cross-linked b-CD ranged from 90.01% to 55.17% in six recyclings and the percentage of cholesterol removal by 15% cross-linked b-CD was over 90% until eighth recycling. On the basis of the results, this study suggests that 15% adipic acid-added cross-linked b-CD maximised recyclable yield and that cholesterol removal was improved during recycling.

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Section: Resultsmentioning

confidence: 89%

Section: Resultsmentioning

confidence: 99%

“…Recently, we investigated that the effective concentrations of adipic acid was 15% in the study the cross‐linking of β‐CD of structural characterisation (Kwak et al. , 2011).…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Optimisation of cross‐linking β‐cyclodextrin and its recycling efficiency for cholesterol removal in milk and cream

Lee

Ganesan

Kwak

2012

Int J of Food Sci Tech

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“…Animal foods such as meat and dairy products contain high saturated fats and cholesterol which may cause the elevation of blood cholesterol [15]. Thus, it has been recommended that fat content should be no more than 30% of the diet, and also less than one-third of dietary fat should be saturated fat [16].…”

Section: Introductionmentioning

confidence: 99%

Cholesterol Concentrations and Lipolytic Characteristics of Commercial Bovine and Caprine Milk Yogurts during Four Weeks Refrigerated Storage

Gupta¹,

Siddique²

2016

Adv Dairy Res

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Yogurt is a popular cultured dairy product in many countries, while few studies have been reported on cholesterol concentration and lipolytic property of goat milk yogurt. The purposes of this study were to quantify cholesterol contents of commercial bovine and caprine milk yogurts produced in the US, and compare differences in lipolysis between the two species products during 0, 2 and 4 weeks storage at 4oC. Three batches each of commercial cow milk yogurt (CCY) and commercial goat milk yogurt (CGY) were purchased from local retail stores. All experimental yogurt samples were subjected to analyses of cholesterol, basic nutrients, pH and acid degree value (ADV) using AOAC procedures. Cholesterol content was quantified by GC-17A (Shimadzu Scientific, Inc., Columbia, MD) equipped with a fused silica capillary column (HP-5, 30 m × 0.32 mm inner diameter × 0.25 µm thickness) and FID detector. The respective mean (%) of protein, fat, ash, carbohydrates and total solids of the CGY and CCY were: 3.25, 3.69; 2.97, 2.83; 0.847, 0.777; 4.19, 4.89; 11.95, 11.49, indicating that the CGY contained higher fat, ash and total solids, and lower protein than those of the CCY. The higher carbohydrates, ash and total solids in the CGY accounted for the supplementation of tapioca and pectin in the caprine product. Cholesterol contents (mg/100 g) of the CGY and CCY for 0, 2 and 4 weeks storage were: 19.8, 18.4; 20.3, 17.9; 22.0, 19.7, respectively, showing that CGY contained slightly higher cholesterol than CCY throughout the storage periods. It was concluded that the caprine yogurt contained slightly higher fat and cholesterol than the bovine counterpart, which was unexpected because goat milk is known to contain lower cholesterol than cow milk. The differences in lipolysis between CGY and CCY during the 4 weeks storage were minimal.

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Adsorption of naphthenic acids from oil sand process‐affected water with water‐insoluble poly(β‐cyclodextrin‐citric acid)

Liang

Zou

2019

Can J Chem Eng

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With polyvinyl alcohol as the main chain, a water‐insoluble poly(β‐cyclodextrin‐citric acid) was prepared as a supramolecular adsorbent for the treatment of oil sand process‐affected water (OSPW) containing naphthenic acids (NAs). FT‐IR, TGA, and SEM were used for the characterization of adsorbent, and an automatic infrared oil analyzer was used to monitor the concentration change of NAs in the water. The adsorption behaviour and mechanism were explored by adsorption kinetics and thermodynamic studies. The results showed that the adsorption process could be described well with the Langmuir isothermal adsorption model and quasi‐second‐order kinetic model, which indicated that the host‐guest interaction of β‐cyclodextrin promoted the adsorption of NAs. The discussion regarding pH indicated that the neutral condition (pH = 7) was considered the best. In addition, a molecular dynamics simulation was carried out using a Materials Studio package purchased from Accelrys to verify that the structure with polyvinyl alcohol as main chain was beneficial to adsorption. The excellent adsorption capacity (qmax was 193.42 mg · g−1) and reusability of the poly(β‐cyclodextrin‐citric acid) indicated its potential as practical adsorbent for the treatment of OSPW.

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Structural characterisation of β‐cyclodextrin crosslinked by adipic acid

Cited by 15 publications

References 17 publications

Optimisation of cross‐linking β‐cyclodextrin and its recycling efficiency for cholesterol removal in milk and cream

Optimisation of cross‐linking β‐cyclodextrin and its recycling efficiency for cholesterol removal in milk and cream

Cholesterol Concentrations and Lipolytic Characteristics of Commercial Bovine and Caprine Milk Yogurts during Four Weeks Refrigerated Storage

Adsorption of naphthenic acids from oil sand process‐affected water with water‐insoluble poly(β‐cyclodextrin‐citric acid)

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