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

다국어 초록 (Multilingual 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.

목차 (Table of Contents)

• Introduction
• Materials and Methods
• Results
• Discussion
• Conclusion
• Acknowledgements

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