Evaluation of Catalytic Effects of Chymotrypsin and Cu2+ for Development of UV-Spectroscopic Method for Gelatin-Source Differentiation
Joint Authors
Hamizah, Anis
Hammed, Ademola Monsur
Asiyanbi-H, Tawakalit Tope
Mirghani, Mohamed Elwathig Saeed
Jaswir, Irwandi
Ahamad Fadzillah, Nurrulhidayah binti
Source
International Journal of Food Science
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-5, 5 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-10-08
Country of Publication
Egypt
No. of Pages
5
Abstract EN
The consumers interest in gelatin authentication is high due to allergic reactions and adoption of Halal and Kosher eating cultures.
This research investigated browning development due to enzymatic hydrolysis and presence of Cu2+ during Maillard reaction of fish, porcine, and bovine gelatin.
The rate of browning index samples showed two phases—rapid and slow—for all the gelatin samples and changes in browning index (ΔBindex) were increased (>100%) in presence of Cu2+.
ΔBindex of enzymatic hydrolysates were different among the gelatin species.
Fish gelatin hydrolyzate displayed > 400% increase in browning in the first six hours compared to gelatin hydrolyzates from porcine (200%) and bovine (140%).
The variation in ΔBindex of chymotrypsin digested gelatin in presence of Cu2+ could be valuable for the development of an efficient UV-spectroscopic method for gelatin differentiation.
American Psychological Association (APA)
Hamizah, Anis& Hammed, Ademola Monsur& Asiyanbi-H, Tawakalit Tope& Mirghani, Mohamed Elwathig Saeed& Jaswir, Irwandi& Ahamad Fadzillah, Nurrulhidayah binti. 2017. Evaluation of Catalytic Effects of Chymotrypsin and Cu2+ for Development of UV-Spectroscopic Method for Gelatin-Source Differentiation. International Journal of Food Science،Vol. 2017, no. 2017, pp.1-5.
https://search.emarefa.net/detail/BIM-1166893
Modern Language Association (MLA)
Hamizah, Anis…[et al.]. Evaluation of Catalytic Effects of Chymotrypsin and Cu2+ for Development of UV-Spectroscopic Method for Gelatin-Source Differentiation. International Journal of Food Science No. 2017 (2017), pp.1-5.
https://search.emarefa.net/detail/BIM-1166893
American Medical Association (AMA)
Hamizah, Anis& Hammed, Ademola Monsur& Asiyanbi-H, Tawakalit Tope& Mirghani, Mohamed Elwathig Saeed& Jaswir, Irwandi& Ahamad Fadzillah, Nurrulhidayah binti. Evaluation of Catalytic Effects of Chymotrypsin and Cu2+ for Development of UV-Spectroscopic Method for Gelatin-Source Differentiation. International Journal of Food Science. 2017. Vol. 2017, no. 2017, pp.1-5.
https://search.emarefa.net/detail/BIM-1166893
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1166893
