Caseinoglycopeptides were isolated from sweet cheese whey by alcohol precipitation and ion-exchange chromatography after heat coagulation of whey protein.The most successful method for obtaining the highest yield was by heating 10% (wt/vol) whey solution at pH 6.0 for 1 h, followed by precipitation with cold ethyl alcohol (50% voVvol).The caseinoglycopeptide was fractionated into sialo-and asial<K:aseinoglycopeptides by peanut (Arachis hypogoea) lectin-affinity chromatography.Caseinoglycopeptides exhibited five peaks on reverse-phase HPLC, which were divided into the first peak of an asial
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Saito et al. (1991) studied this question.
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