Posted at 23 July 2019
Meat and plant hydrolysates processing improvement for the pet food Industry: Interest of Modeling of protein enzymatic hydrolysis
Enzymology congress 2019 | Thursday, 22 August, 2019, 11:40 AM
Low-molecular weight peptides and amino acids are essential contributors of cat food taste. In palatants, they are generally obtained via enzymatic hydrolysis, a delicate process influenced by various factors such as enzyme and substrate nature and their relative concentrations, temperature, time,...
During his lecture, Dr Jean-Baptiste Jentzer, Cat R&D Project Manager for Diana Pet Food, will show that it is possible to predict the hydrolysis degree and peptide profile of palatants according to process parameters, using mathematical model. This predictive tool may allow to optimize process conditions to produce palatants with standardized hydrolysis characteristics. It can also enable a better understanding of the mechanisms behind cat taste preferences.