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Emerging sustainable technologies for transformation of gelatin and gelatin-based films

Monsur, Hammed Ademola and Hamid, Anis Hamizah and Asiyanbi-H, Tawakalit Tope and Mirghani, Mohamed Elwathig Saeed and Jaswir, Irwandi and Ahmad Fadzillah, Nurrulhidayah (2017) Emerging sustainable technologies for transformation of gelatin and gelatin-based films. In: ASIA International Multidisciplinary Conference 2017 (AIMC 20170, 1st-2nd May 2017, Johor Bharu, Malaysia. (Unpublished)

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Maillard reaction of gelatin from different sources exhibited similar reaction phases – the slow and the fast. Enzymatic degradation of gelatin prior to maillard reaction caused difference in the production of browning products among the species. Fish gelatin hydrolyzate displayed multi-fold increase in browning in the first six hours compared to gelatin hydrolyzates from porcine and bovine. Although, the catalytic effect of Cu2+ during Maillard reaction was relatively similar in all the gelatin samples, Cu2+ affect gelatin hydrolyzates differently. The variation in change in browning index of chymotrypsin digested gelatin in presence of Cu2+ could be valuable for development of efficient UV-spectroscopy method for gelatin differentiation. Future works will investigate the effects of other reaction conditions on change in browning index of enzymatic hydrolysates from gelatin.

Item Type: Conference or Workshop Item (Plenary Papers)
Additional Information: 7662/56934
Uncontrolled Keywords: enzyme, hydrolysis, Maillard, gelatin, Halal authentication, catalysis
Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): International Institute for Halal Research and Training (INHART)
Kulliyyah of Engineering
Depositing User: Dr. Ademola Monsur Hammed
Date Deposited: 22 May 2017 10:02
Last Modified: 30 Jul 2021 10:07
URI: http://irep.iium.edu.my/id/eprint/56934

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