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

Yongfeng Liu et al · Springer Nature · 2018

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Author / responsible party
Yongfeng Liu et al
Publisher
Springer Nature
Year
2018
ISSN
2636-0772
ISSN
2636-0772
Language
English
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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.

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APA 7

al, Y. L. E. (2018). Cheese Manufacturing and Bioactive Substance Separation: Separation and Preliminary Purification of cAMP from Whey. https://doi.org/10.5851/kosfa.2018.38.1.052

MLA

al, Yongfeng Liu et. "Cheese Manufacturing and Bioactive Substance Separation: Separation and Preliminary Purification of cAMP from Whey." 2018. https://doi.org/10.5851/kosfa.2018.38.1.052.

Chicago

al, Yongfeng Liu et. 2018. "Cheese Manufacturing and Bioactive Substance Separation: Separation and Preliminary Purification of cAMP from Whey.". https://doi.org/10.5851/kosfa.2018.38.1.052.

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al, Y. L. E. 2018, Cheese Manufacturing and Bioactive Substance Separation: Separation and Preliminary Purification of cAMP from Whey, Springer Nature, available at: https://doi.org/10.5851/kosfa.2018.38.1.052 [Accessed 6 Aug. 2026].

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Title
Cheese Manufacturing and Bioactive Substance Separation: Separation and Preliminary Purification of cAMP from Whey
Author / contributors
Yongfeng Liu et al
Publisher
Springer Nature
Publication year
2018
ISSN
2636-0772
ISSN
2636-0772
Language
English

Subjects

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cAMP; cheese manufacturing; preliminary purification; whey
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