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  • Title: Continuous hydrolysis of goat whey in an ultrafiltration reactor: generation of alpha-lactorphin.
    Author: Bordenave S, Sannier F, Ricart G, Piot JM.
    Journal: Prep Biochem Biotechnol; 1999 May; 29(2):189-202. PubMed ID: 10231897.
    Abstract:
    Bovine whey hydrolysate has been developed and applied to areas such as nutrition, culture media, and isolation of bioactive peptides. In order to produce such a type of hydrolysate, it is possible to use goat whey, which constitutes also a food processing by-product. Enzymatic hydrolysis of goat whey by pepsin was carried out in a continuous ultrafiltration reactor. The permeate contained peptide hydrolysate that was resolved by RPHPLC. Second order derivative spectroscopy, amino acid analysis, and mass spectrometry revealed the presence of a biologically active peptide called alpha-lactorphin. This constitutes preliminary information about goat whey enzymatic degradation for future applications.
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