Method for reducing cholesterol in beef tallow, and use thereof

Abstract

A use of a pectin-crosslinked β-cyclodextrin complex for reducing cholesterol in beef tallow, and also for reducing the hardness of beef tallow, improving the aroma and flavor of beef tallow and reducing the viscosity of beef tallow, comprising the following steps: S1: melting beef tallow in an 80°C water bath, and slowly adding water to the melted beef tallow while keeping the butter tallow at 80°C; S2: adding a pectin-crosslinked β-cyclodextrin complex to the mixed solution of beef tallow and water, and stirring for one hour at 50°C; S3: after the stirring has been completed, performing centrifuging, and extracting an upper layer sample, so as to reduce cholesterol in the beef tallow, and also reduce the hardness of the beef tallow, improve the aroma and flavor of the beef tallow and reduce the viscosity of the beef tallow. The beef tallow aroma includes benzene aromatic components, aldehydes, ketones, alcohols and nitrogen oxides. The flavor includes roasted nut, milk, roasted meat and mushroom flavors.

Description

A method for lowering cholesterol in butter and its application Technical Field

[0001] This invention relates to the field of food engineering technology, specifically to a method and application for reducing cholesterol in butter. Background Technology

[0002] Compared to vegetable oils, butter, while rich in nutrients, has a higher melting and smoke point, is relatively stable, and is less prone to oxidation and spoilage, has a high cholesterol content. While it gives hot pot its rich and unique flavor, excessive consumption may increase the risk of cardiovascular diseases such as obesity, high blood pressure, heart disease, and atherosclerosis.

[0003] Currently, methods for removing cholesterol from food are mainly divided into three categories: physical methods (such as adsorbent adsorption, distillation, and supercritical fluid extraction), chemical methods (such as inclusion methods and solvent extraction), and biological methods (such as lipoxygenase methods and microbial methods). Methods utilizing β-cyclodextrin (β-CD) adsorption or inclusion to remove cholesterol have attracted much attention due to their advantages of low cost, food safety, non-toxicity, and ease of operation, and have been widely used in industries such as butter, lard, and dairy products. JIA et al. synthesized a corn protein-grafted β-CD membrane with β-CD as the main component, but the maximum adsorption capacity for cholesterol was only 5.70 mg / g. This is difficult to apply in practical food engineering, and no highly effective method for reducing cholesterol has yet been found in existing technologies. Summary of the Invention

[0004] To address the aforementioned shortcomings of existing technologies, this invention provides a method and application for effectively adsorbing cholesterol in butter to lower its cholesterol content.

[0005] To achieve the above-mentioned objectives, the technical solution adopted by this invention is as follows:

[0006] A method for lowering cholesterol in butter is provided, comprising the following steps:

[0007] S1: Melt the butter in an 80°C water bath, slowly add water to the melted butter, and keep the butter at 80°C during the process of adding water;

[0008] S2: Add β-cyclodextrin, chitosan cross-linked β-cyclodextrin complex, or pectin cross-linked β-cyclodextrin complex to a mixture of butter and water, and stir at 50°C for 1 hour;

[0009] S3: After stirring, centrifuge and extract the upper oil sample to complete the reduction of cholesterol in the butter.

[0010] Furthermore, the ratio of butter to water is 50g:180mL, and the water is preheated to the same temperature as the butter before being added.

[0011] Furthermore, in step S2, the mass ratio of the β-cyclodextrin, chitosan-crosslinked β-cyclodextrin complex, or pectin-crosslinked β-cyclodextrin complex added to the butter is 3:100.

[0012] Furthermore, the preparation method of the pectin crosslinked β-cyclodextrin complex is as follows:

[0013] A1: Dissolve pectin in a 1.0 mol / L HCl solution, with a pectin to HCl solution ratio of 1 g: 120 mL;

[0014] A2: Add β-cyclodextrin to the mixed solution and heat to 85°C for 20 min;

[0015] A3: Add 50% glutaraldehyde solution by mass and stir continuously at 350 rpm for 5 hours at 60°C to obtain an orange-yellow solution.

[0016] A4: Anhydrous ethanol is added to the orange-yellow solution to form a precipitate. After centrifugation, the precipitate is dried to obtain the pectin cross-linked β-cyclodextrin complex.

[0017] Furthermore, the mass ratio of β-cyclodextrin to pectin is 10:1.

[0018] Furthermore, the volume ratio of anhydrous ethanol to HCl solution is 4:1.

[0019] Furthermore, the preparation method of the chitosan crosslinked β-cyclodextrin complex is as follows:

[0020] B1: Add β-cyclodextrin to a 1% (v / v) acetic acid solution, stir to dissolve, then add chitosan powder and stir to react for 45 min;

[0021] B2: The solution after the reaction is completed is added dropwise to a mixed solution of NaOH and ethanol, and after standing and solidifying for 1 hour, spherical particles are obtained by filtration.

[0022] B3: Drying the spherical particles at 40℃ for 6 hours yields the chitosan cross-linked β-cyclodextrin complex.

[0023] Furthermore, the ratio of β-cyclodextrin to acetic acid solution is 4 g: 100 mL, and the mass ratio of β-cyclodextrin to chitosan powder is 4: 3.

[0024] Furthermore, the mixed solution of NaOH and ethanol is obtained by mixing a 1.00 mol / L NaOH solution and a 26% ethanol solution in a 1:1 volume ratio.

[0025] Low-cholesterol butter was prepared using the method described above for reducing butter cholesterol.

[0026] The beneficial effects of this invention are as follows:

[0027] This invention uses β-cyclodextrin and a complex of β-cyclodextrin cross-linked with pectin or chitosan to adsorb cholesterol in butter, which can effectively reduce the cholesterol content in butter. In terms of flavor, butter treated with pectin-cross-linked β-cyclodextrin complex is significantly better than butter that has not undergone cholesterol-lowering treatment and butter treated with chitosan-cross-linked β-cyclodextrin complex.

[0028] The hardness of butter can be adjusted by using a complex cross-linked with β-cyclodextrin and pectin or chitosan, and the resulting butter can be used in more scenarios. Attached Figure Description

[0029] Figure 1 shows the cholesterol determination results of the treated butter in Example 5;

[0030] Figure 2 is a radar diagram of the volatile substances analysis of tallow after processing in Example 7;

[0031] Figure 3 is a schematic diagram of the sensory evaluation radar of the processed butter in Example 7;

[0032] Figure 4 is a schematic diagram of the shear rate and viscosity of the processed tallow in Example 8. Detailed Implementation

[0033] The specific embodiments of the present invention are described below to enable those skilled in the art to understand the present invention. However, it should be understood that the present invention is not limited to the scope of the specific embodiments. For those skilled in the art, various changes are obvious as long as they are within the spirit and scope of the present invention as defined and determined by the appended claims. All inventions utilizing the concept of the present invention are protected.

[0034] Example 1: Preparation of pectin-crosslinked β-cyclodextrin complex

[0035] The preparation method of pectin crosslinked β-cyclodextrin complex is as follows:

[0036] A1: Dissolve 1g of pectin in 120mL of 1.0mol / L HCl solution; in practice, stir at 300rpm for 1.5h on a constant temperature magnetic stirrer until the solution is free of lumps;

[0037] A2: Add 10g of β-cyclodextrin to the mixed solution, heat to 85℃ using a digital display constant temperature water bath (HH-2, Shanghai Hongxing Instrument Co., Ltd.) and maintain for 20min until the solution is transparent;

[0038] A3: Add 3 mL of 50% glutaraldehyde solution and stir continuously at 350 rpm for 5 h in a 60℃ water bath to obtain an orange-yellow solution.

[0039] A4: Add 480 mL of anhydrous ethanol to the orange-yellow solution to form a precipitate. Centrifuge at 8000 rpm for 15 min and then dry the precipitate in a 40℃ constant temperature drying oven for 1 h to obtain the pectin crosslinked β-cyclodextrin complex.

[0040] Example 2: Pectin cross-linked β-cyclodextrin complex reduces cholesterol in butter.

[0041] The specific method is as follows:

[0042] S1: Melt 50g of butter in an 80℃ water bath, and slowly add 180mL of water to the melted butter. Before adding the butter, preheat the water to the same temperature as the butter, and keep the butter at 80℃ during the process of adding the water.

[0043] S2: Add 1.5g of the pectin crosslinked β-cyclodextrin complex prepared in Example 1 to the mixture of butter and water, and stir at 500r / min for 1h at 50°C;

[0044] S3: After stirring, centrifuge at 1000 r / min for 10 min, and use a scraper to collect the upper oil sample to complete the reduction of cholesterol in the butter. After drying the upper oil sample, store it at low temperature in a sealed container away from light to obtain the cholesterol-reduced butter (Pctin-β-CD) treated with pectin cross-linked β-cyclodextrin complex.

[0045] Example 3: Preparation of chitosan-crosslinked β-cyclodextrin complex

[0046] The preparation method of chitosan crosslinked β-cyclodextrin complex is as follows:

[0047] B1: Add 4g of β-cyclodextrin to 100mL of 1% acetic acid solution, stir until the β-cyclodextrin is fully dissolved, then add 3g of chitosan powder, and stir the reaction for 45min using a constant temperature magnetic stirrer (Feb-85, Zhengzhou Changcheng Science and Industry Trade Co., Ltd.);

[0048] B2: After the reaction is complete, the solution is added dropwise to a mixed solution of NaOH and ethanol using a needle syringe. After standing and solidifying for 1 hour, spherical particles are obtained by filtration. The mixed solution of NaOH and ethanol is obtained by mixing 1.00 mol / L NaOH solution and 26% ethanol solution in a volume ratio of 1:1.

[0049] B3: The spherical particles were dried at 40°C for 6 hours using a constant temperature drying oven (FB204, Shanghai Youke Instrument Co., Ltd.) to obtain the chitosan crosslinked β-cyclodextrin complex.

[0050] Example 4: Chitosan cross-linked β-cyclodextrin complex reduces cholesterol in butter.

[0051] The specific method is similar to that in Example 2, except that in step S2, 1.5g of the chitosan cross-linked β-cyclodextrin complex prepared in Example 3 is used instead of 1.5g of the pectin cross-linked β-cyclodextrin complex prepared in Example 1; and the chitosan cross-linked β-cyclodextrin complex is used to treat the cholesterol-lowering butter (CS-β-CD).

[0052] Example 5: Cholesterol determination of treated butter

[0053] Untreated butter (Blank) was set up as control group one; and a method similar to that in Example 2 was used, except that 1.5g of β-cyclodextrin was used to replace 1.5g of the pectin crosslinked β-cyclodextrin complex prepared in Example 1, to obtain butter (β-CD) treated with β-cyclodextrin to lower cholesterol, which was used as control group two.

[0054] Cholesterol content was measured in untreated butter (Blank), butter treated with β-cyclodextrin to lower cholesterol (β-CD), butter prepared in Example 2 (Pctin-β-CD), and butter prepared in Example 4 (CS-β-CD), and the cholesterol removal rate was calculated. The specific method for cholesterol content determination was as follows: 3 mg (accurate to 0.0001 g) of solid butter was accurately weighed and placed in a 50 mL iodine flask. It was melted in a 65°C water bath, and then 4 mL of anhydrous ethanol and 0.5 mL of 50% potassium hydroxide solution were added sequentially and vortexed until well mixed. The mixture was then placed in a 65°C constant temperature water bath for saponification for 1 hour. During saponification, the flask was shaken every 20 minutes to ensure complete saponification. After saponification, the iodine flask was removed and rinsed with running water. Then, 3 mL of 5% sodium chloride solution and 10 mL of petroleum ether were added, the flask was tightly sealed, vortexed for 120 seconds, and then allowed to stand for 60 minutes to separate into layers. Pipette 2 mL of the upper petroleum ether solution into a 10 mL stoppered glass test tube, place it in a 65 °C water bath to evaporate the petroleum ether, and then dry it with nitrogen gas. Add 4 mL of glacial acetic acid solution and 2 mL of iron alum colorimetric solution, mix well, and let stand for 15 min. Measure the absorbance at a wavelength of 560 nm. Calculate the corresponding cholesterol content using the cholesterol standard curve based on the measured absorbance value, and calculate the cholesterol removal rate in the sample.

[0055] The results are shown in Figure 1. Figure 1 shows that the use of β-cyclodextrin, pectin-crosslinked β-cyclodextrin complex, and chitosan-crosslinked β-cyclodextrin complex all significantly reduced the cholesterol content in butter. Specifically, the cholesterol content of butter CS-β-CD treated with chitosan-crosslinked β-cyclodextrin complex was 80.08 mg / 100g, with a cholesterol removal rate of 61.67%; the cholesterol content of butter β-CD treated with β-cyclodextrin was 91.01 mg / 100g, with a cholesterol removal rate of 56.46%; and the cholesterol content of butter Pctin-β-CD treated with pectin-crosslinked β-cyclodextrin complex was 55.51 mg / 100g, with a cholesterol removal rate of 73.43%.

[0056] The pectin-crosslinked β-cyclodextrin complex showed significantly better cholesterol removal from butter than other types of butter. This invention is significantly superior to the method disclosed in the prior art, "Analysis of the Interaction between β-cyclodextrin and its Derivatives and Cholesterol and its Application in Removing Cholesterol from Butter [D]. Southwest University, 2023," which uses HP-β-CD to remove cholesterol from butter with a cholesterol removal rate of 51.39%.

[0057] Furthermore, the cholesterol removal method used in this invention is superior to the method disclosed in "Preparation of Low Cholesterol Butter and Analysis of its Physicochemical Properties, Food and Fermentation Industries, 2020, 46(22): 187-195". After treating the butter with β-cyclodextrin, the cholesterol removal rate is 47.23%.

[0058] In summary, the pectin-crosslinked β-cyclodextrin complex or chitosan-crosslinked β-cyclodextrin complex used in this invention exhibits superior cholesterol removal efficiency compared to low-cholesterol butter treated with β-CD and its derivatives. Furthermore, the cholesterol removal method employed in this invention is also superior to existing technologies.

[0059] Example 6: Determination of the hardness of tallow

[0060] The hardness of the four types of butter from Example 5 was measured using a texture analyzer (TA.XTC-18, Shanghai Baosheng Industrial Development Co., Ltd.). A wedge-shaped probe was selected, and the following parameters were set: probe movement speeds of 1.00, 1.00, and 3.00 mm / s before, during, and after the test, respectively; a 5-s interval between two tests; a trigger load of 5g; and a compression deformation of 20%. The probe was cleaned after each measurement, and the measurement was repeated three times. The results are shown in Table 1. As can be seen from Table 1, treating butter with chitosan-crosslinked β-cyclodextrin complex to reduce cholesterol increases the hardness of the butter; while treating butter with pectin-crosslinked β-cyclodextrin complex to reduce cholesterol decreases the hardness of the butter, thus improving the inconvenience of handling butter due to its high hardness to some extent. The change in hardness expands the application scenarios of butter.

[0061] Table 1

[0062] superscript a-b This indicates a significant difference within the same row (p<0.05).

[0063] Example 7 Sensory evaluation of butter aroma and analysis of volatile substances

[0064] The four types of butter from Example 5 were analyzed using an electronic nose (cNose-6, Shanghai Baosheng Industrial Development Co., Ltd.). The electronic nose's sensor consists of sensors S1-S6, and the sensor types and responder types are shown in Table 2. 3g (±0.001g) of each of the four samples were accurately weighed and placed in headspace vials. The vials were heated in an 80℃ water bath until melted (20min) to ensure the sample gas fully filled the headspace vials. The electronic nose probe was then inserted, and the air at the top was sampled for measurement. Electronic nose testing conditions: sample testing time 350s, sampling interval 1s, cleaning time 100s. Each sample was tested three times.

[0065] Table 2

[0066] The measurement results were plotted as a radar chart, as shown in Figure 2. Figure 2 shows that the response value of butter Pectin-β-CD (Pectin-β-cyclodextrin) to the S6 signal was significantly higher than that of other sensors, indicating its selectivity for benzene-based aromatic components, and its sensitivity to aldehydes, ketones, and alcohols. Secondly, it showed selectivity for nitrogen oxides and carbides (S2), and for ammonia, while exhibiting high response values ​​for sulfides, benzene-based aromatic components (S3), and organic sulfides and short-chain alkanes (S4). Furthermore, the response values ​​of the other three oil samples—blank butter, butter CS-β-CD (Chitosan-β-cyclodextrin), and butter β-CD (β-cyclodextrin)—showed almost the same trend, proving that the other three oil samples were similar in aroma composition.

[0067] A panel of 17 highly perceptive individuals was selected and trained to evaluate aromas. The evaluations covered a wide range of scents, including mutton, fishy, ​​mushroom, greasy, stew, roast, milk, and toasted nuts. Sensory evaluation of butter was conducted using eight typical aroma types, including nutty, and four samples were scored. The results are shown in Figure 3. It can be concluded that the blank butter was mainly characterized by a muttony and fishy smell. The muttony and fishy smell of the CS-β-CD (Chitosan-β-cyclodextrin) butter was basically the same as that of the blank butter, but the oily smell was more prominent. The milky smell of the β-CD butter was more obvious. The roasted nut, milky, roasted meat, and mushroom smells of the Pectin-β-CD butter were significantly higher than those of the other three groups of butter samples, and the muttony and fishy smells were reduced. Therefore, it can be concluded that the pectin cross-linked β-cyclodextrin complex effectively improved the quality of butter.

[0068] In summary, and based on the sensory evaluation results, it can be concluded that the treatment with pectin-crosslinked β-cyclodextrin complex improved the aroma components of butter.

[0069] Example 8: Determination of the viscosity of butter

[0070] The relationship between shear rate and viscosity of the four types of tallow in Example 5 at 50°C was determined, and the results are shown in Figure 4. Figure 4B shows the shear rate from 0 to 600 s⁻¹ in Figure 4A.-1 A magnified schematic diagram; as shown in Figure 4, the rheological properties of blank butter (Blank) and the three types of processed butter are almost identical, with shear rates ranging from 0 to 100 s⁻¹. -1 The oil exhibited obvious non-Newtonian fluid rheological behavior, and its viscosity gradually decreased and eventually stabilized with increasing shear rate. This is because increasing the shear rate is beneficial for the formation of a more stable and uniform fluid state in the oil sample. Furthermore, with increasing temperature, the thermal motion of molecules inside the oil accelerated, thereby increasing the fluidity between molecules, reducing the intermolecular forces, and lowering the viscosity of the oil sample. The viscosity of pectin-β-CD in butter was slightly lower than that of butter obtained by other treatments and blank butter, indicating that treatment with pectin-crosslinked β-cyclodextrin complex can reduce the amount of butter adhering to the body to a certain extent. This is expected to reduce the amount of oil adhering to the body when consuming butter, thus benefiting dietary health.

Claims

1. The use of a pectin-crosslinked β-cyclodextrin complex for lowering cholesterol in butter, while simultaneously reducing butter hardness, improving butter aroma and flavor, and reducing butter viscosity, characterized in that... The process includes the following steps: S1: Melt butter in an 80°C water bath, slowly add water to the melted butter while maintaining the butter temperature at 80°C during the water addition; S2: Add pectin-crosslinked β-cyclodextrin complex to the mixture of butter and water, and stir at 50°C for 1 hour; S3: After stirring, centrifuge and extract the upper oil sample to reduce butter cholesterol, while also reducing butter hardness, improving butter aroma and flavor, and reducing butter viscosity; the butter aroma includes benzene aromatic components, aldehydes and ketones, alcohols, and nitrogen oxides; the flavor includes roasted nut flavor, milky flavor, roasted meat flavor, and mushroom flavor.

2. The use according to claim 1, characterized in that, The ratio of butter to water is 50g:180mL, and the water is preheated to the same temperature as the butter before being added.

3. The use according to claim 1, characterized in that, The preparation method of the pectin crosslinked β-cyclodextrin complex is as follows: A1: Dissolve pectin in a 1.0 mol / L HCl solution, and the ratio of pectin to HCl solution is 1 g: 120 mL; A2: Add β-cyclodextrin to the mixed solution and heat to 85℃ for 20 min; A3: Add 50% glutaraldehyde solution and stir continuously at 350 rpm for 5 h at 60℃ to obtain an orange-yellow solution; A4: Anhydrous ethanol is added to the orange-yellow solution to form a precipitate. After centrifugation, the precipitate is dried to obtain the pectin cross-linked β-cyclodextrin complex.

4. The use according to claim 3, characterized in that, The mass ratio of β-cyclodextrin to pectin is 10:

1.

5. The use according to claim 3, characterized in that, The volume ratio of anhydrous ethanol to HCl solution is 4:1.

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