Cheese Manufacturing and Bioactive Substance Separation: Separation and Preliminary Purification of cAMP from Whey

• 발행기관: 한국축산식품학회
• 저자명: Yongfeng Liu Xiaowei Zhao Manshun Liu Jing Zhao
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제38권 제1호, 52~63쪽, 전체 12쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2018.02.28

영문 초록

Cheese consumption has been gradually increased in China. However, both the manufacturing process of cheese and the utilization of its main by-product were not well developed. Based on the sensory evaluation, Box-Behnken Design (BBD) was performed in the present study to optimize the cheese processing, which was proved more suitable for Chinese. The optimal parameters were: rennet 0.052 g/L, start culture 0.025 g/L and CaCl2 0.1 g/L. The composition analysis of fresh bovine milk and whey showed that whey contained most of the soluble nutrients of milk, which indicated that whey was a potential resource of cyclic adenosine-3’, 5’-monophosphate (cAMP). Thus, the cAMP was isolated from whey, the results of high-performance liquid chromatography (HPLC) analysis showed that the macroporous adsorption resins (MAR) D290 could increase the concentration of cAMP from 0.058 μmol/mL to 0.095 μmol/mL. We firstly purified the cAMP from the whey, which could become a new source of cAMP.

목차

Introduction

Materials and Methods

Results

Discussion

Conclusion

Acknowledgements

키워드

cAMP cheese manufacturing preliminary purification whey