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.
Bordenave
S
S
Laboratoire de Génie Protéique et Cellulaire, UFR Sciences, Université de La Rochelle, France.
Sannier
F
F
Ricart
G
G
Piot
J M
JM
D000595:Amino Acid Sequence; D000818:Animals; D002851:Chromatography, High Pressure Liquid; D006041:Goats; D006868:Hydrolysis; D013058:Mass Spectrometry; D008892:Milk / Q000737:chemistry; D008894:Milk Proteins / Q000737:chemistry*; D009842:Oligopeptides / Q000032:analysis / Q000138:chemical synthesis*; D013056:Spectrophotometry, Ultraviolet; D000067816:Whey Proteins
D008894:Milk Proteins; D009842:Oligopeptides; D000067816:Whey Proteins; C102982:alpha-lactorphin