Posted at 27 June 2019
Modeling of protein hydrolysis, a predictive tool to improve cat food palatability
Food science and technology congress 2019 | July 15th - 11:45 am
Low-molecular weight peptides and amino acids are essential contributors of cat food taste. In meat based 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, R&D Cat Project Manager for Diana Pet Food, will show that it is possible to predict the hydrolysis degree and peptide profile of meat based 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.