한국축산식품학회지 (Food Science of Animal Resources)

  • 제38권1호
  • /
  • Pages.52-63
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  • 2018
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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Cheese Manufacturing and Bioactive Substance Separation: Separation and Preliminary Purification of cAMP from Whey

  • Liu, Yongfeng (College of Food Engineering and Nutritional Science, Shaanxi Normal University) ;
  • Zhao, Xiaowei (College of Food Engineering and Nutritional Science, Shaanxi Normal University) ;
  • Liu, Manshun (College of Food Engineering and Nutritional Science, Shaanxi Normal University) ;
  • Zhao, Jing (College of Food Engineering and Nutritional Science, Shaanxi Normal University)
  • 투고 : 2017.08.19
  • 심사 : 2017.12.14
  • 발행 : 2018.02.28
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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 $CaCl_2$ 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 $0.058{\mu}mol/mL$ to $0.095{\mu}mol/mL$. We firstly purified the cAMP from the whey, which could become a new source of cAMP.

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참고문헌

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