New natural forces | Enzymatic hydrolysis technology helps make full use of scarce raw materials
Everyone is familiar with collagen peptides, but fresh meat peptides is a relatively unfamiliar concept. As the name suggests, the fresh meat is enzymatically processed into small molecule protein peptides. Enzymatic hydrolysis of fresh meat has always been used in pet food to decompose protein into small molecule protein peptides and amino acid components, while retaining the fresh nutrition of meat, making animal protein more easily absorbed by pets.
Everyone knows that high-quality high-protein comes from fresh meat, but fresh meat is cooked and eaten directly, the protein molecular weight is large, and the digestion and absorption are not sufficient. Peptides are a large class of small molecular compounds between amino acids and proteins. Peptides are composed of 20 amino acids in different compositions and arrangements. Each peptide has a unique tissue structure and efficacy, and can be directly absorbed or regulate the body’s physiological activities.
What is fresh meat enzymatic hydrolysis technology?
Biological enzymatic hydrolysis technology is a technology that uses the specific characteristics of enzymatic reactions catalyzed by biological enzymes to decompose biological macromolecules with a high degree of polymerization into simple and monomeric components. It has the advantages of single reaction, mild reaction conditions, high reaction efficiency, no or very few reverse reactions. Biological enzymatic hydrolysis technology is an advanced biotechnology for the extraction of modern biological active substances in China. It has a wide range of applications, especially in the field of human health, and has been successfully applied to human health projects.
Enzymatic hydrolysis of fresh meat is to use fresh meat raw materials to decompose the protein in fresh meat into polypeptides and amino acids under the catalysis of animal proteases (specific enzymes); its advantage is to reduce the digestive burden of the stomach and increase the absorption rate of nutrients; it can eliminate large Molecular protein allergens, and different combinations of amino acids can present different flavors, such as glutamic acid and aspartic acid presenting umami taste, enzymatic hydrolysis can make the product more palatable. Therefore, it can be seen that the enzymatic hydrolysis technology of fresh meat completes the partial decomposition of pepsin in vitro, so that large-molecule proteins are turned into small-molecule peptides or amino acids in advance, thereby reducing the burden of gastric digestion and promoting complete decomposition and absorption.