Thermal Analysis and Surface Morphology Study of Cholesterol: B-Cyclodextrin Inclusion Complex

被引：9

作者：

Fauziah, Che In ^{[1
]}

Zaibunnisa, Abdul Haiyee ^{[1
]}

Osman, Hassan ^{[2
]}

Mustapha, Wan Aida Wan ^{[2
]}

机构：

[1] Univ Teknol MARA, Fac Sci Appl, Shah Alam 40450, Selangor, Malaysia

[2] Univ Kebangsaan Malaysia, Fac Sci & Technol, Bangi 43600, Malaysia

来源：

PROGRESS IN POLYMER AND RUBBER TECHNOLOGY | 2013年 / 812卷

关键词：

Egg Yolk; Cholesterol; B-Cyclodextrin; Inclusion Complex; Differential Scanning Calorimetry; Scanning Electron Microscopy; BETA-CYCLODEXTRIN;

D O I：

10.4028/www.scientific.net/AMR.812.221

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

Inclusion complex of cholesterol:beta-cyclodextrin (C beta IC) was characterized for thermal analysis by differential scanning calorimetry (DSC) and scanning electron microscopy (SEM). The difference of endothermic peak between inclusion compounds of cholesterol:6-cyclodextrin (C beta IC) with pure cholesterol and beta-cyclodextrin endothermic peaks confirmed the formation of inclusion complex. SEM results showed that of cholesterol:beta-cyclodextrin inclusion complex (C beta IC) observed in the form of irregular crystalline particles which has different morphology from CHO and beta CD. The results obtained from this study will able to give valuable information about cholesterol-reduced egg yolk properties that could be useful to produce healthy-egg yolk based products.

引用

页码：221 / +

页数：3

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