Cheese whey is a by-product resulting from the cheese manufacturing process, which present high COD (Chemical Oxygen Demand) and, therefore, should not be discarded directly in the untreated environment. In this context, proper disposal of this waste has been considered a very important issue due to the emergence of stricter laws beyond the environmental issues involved. Several studies have been done to reuse the whey, in this way the development of processes that allow the scaling at industrial levels becomes quite interesting. One form of reuse that has been widely used is the enzymatic hydrolysis of seroproteins to obtain bioactive peptides. The production of bioactive peptides by enzymatic hydrolysis can be staggered at industrial levels using enzyme-based bioreactors. In this work, a packed bed reactor (PBR) based on alcalase glyoxyl corn cob powder (AGCCP) was successfully developed for the enzymatic hydrolysis of bovine cheese whey for the production of bioactive peptides. PBR, containing 25 g of AGCCP was run at a flow rate of (6 mL.h-1) and presented spatial time (12.9 h) approximately 19% higher than the calculated value (10.8 h). No preferential path formation across the bed was observed. Continuous hydrolysis of the whey proteins using AGCCP (8.66 U/g) occurred during 180 hours of reaction carried out at 50°C and pH 9.0. The system presented a high degree of hydrolysis (58.98-70.70%). The hydrolysis products were analyzed by RP-HPLC and MALDI-TOF analysis. The obtained bioactive peptides presented low molecular weight (<2600 m/z) and high antioxidant capacity (65.27% ABTS reduction). The new developed process may be a viable strategy for food and pharmaceutical industry, as it allows the treatment and reuse of the whey for the production of antioxidant peptides.