Posted at 06 March 2019

Characterization of proteins and peptides molecular weight during the manufacturing of pet food palatants

SEP 2019 | March 26th- 28th

The size of the peptides that constitute meat based palatants strongly impacts their organoleptic and hypoallergenic properties. For manufacturers, it is thus crucial to precisely characterize the evolution of peptides profile during process. Size Exclusion Chromatography (SEC) can bring accurate information on the distribution of peptides molecular weights in a palatant. SEC columns for small peptides are suitable to analyze finished products with high degree of protein hydrolysis, but they are not adapted to follow protein hydrolysis during the whole process because initial proteins have higher molecular weights. .

In a poster presented at SEP 2019, Dr Karine Hanaoka, PhD, analytical research project manager will demonstrate how the combination of high and low molecular weight SEC allows to get detailed information on the whole range of peptides molecular weights and enables an accurate follow-up of protein hydrolysis kinetics during manufacturing process.

 

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