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Hoffmann, R. A wiki for the life sciences where authorship matters. Nature Genetics (2008)
 

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Continuous hydrolysis of goat whey in an ultrafiltration reactor: generation of alpha-lactorphin.

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.[1]

References

  1. Continuous hydrolysis of goat whey in an ultrafiltration reactor: generation of alpha-lactorphin. Bordenave, S., Sannier, F., Ricart, G., Piot, J.M. Prep. Biochem. Biotechnol. (1999) [Pubmed]
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