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Cheese Manufacturing and Bioactive Substance Separation: Separation and Preliminary Purification of cAMP from Whey
Korean J. Food Sci. An. 2018;38:52-63
Published online February 28, 2018
© 2018 Korean Society for Food Science of Animal Resources

Yongfeng Liu*, Xiaowei Zhao, Manshun Liu, and Jing Zhao

College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, P.R. China
Correspondence to: Yongfeng Liu
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, P.R. China
Tel: +86-29-85310517
Fax: +86-29-85310517
E-mail: yongfeng200@126.com
Received August 19, 2017; Revised December 13, 2017; Accepted December 14, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
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.
Keywords : cAMP, cheese manufacturing, preliminary purification, whey


February 2018, 38 (1)