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

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Abstract:

nclusion complex of cholesterol:β-cyclodextrin (CβIC) 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:β-cyclodextrin (CβIC) with pure cholesterol and β-cyclodextrin endothermic peaks confirmed the formation of inclusion complex. SEM results showed that of cholesterol:β-cyclodextrin inclusion complex (CβIC) observed in the form of irregular crystalline particles which has different morphology from CHO and βCD. 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.

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Periodical:

Advanced Materials Research (Volume 812)

Pages:

221-225

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.812.221

Citation:

Cite this paper

Online since:

September 2013

Authors:

Che In Fauziah, Abdul Haiyee Zaibunnisa, Hassan Osman, Wan Mustapha Wan Aida

Keywords:

Cholesterol, Differential Scanning Calorimetry (DSC), Egg Yolk, Inclusion Complex, Scanning Electron Microscope (SEM), β-Cyclodextrin

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