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Investigation of factors affecting development of browning during Maillard reaction of gelatin

Hammed, Ademola Monsur and Hamzah, Anis and Asiyanbi-H, Tawakalit Tope and Mirghani, Mohamed Elwathig Saeed and Jaswir, Irwandi and Ahmad Fadzillah, Nurrulhidayah (2017) Investigation of factors affecting development of browning during Maillard reaction of gelatin. In: ASIA International Multidisciplinary Conference 2017, 1st-2nd May 2017, Johor Bahru, Johor.

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Abstract

The development of browning of gelatin and hydrolyzate is affected by the reaction conditions of during xylose-induced Maillard reaction. Change in browning index increases with degradation of enzyme, concentration of xylose, presence of Cu and Fe ions and increase in type of reaction. However, increase in concentration of Cu ion above 2.5mM lack significant effect on change in browning index of gelatin hydrolysate. The discrimination of gelatin is achievable in the first 6 hr of reaction time. There was high increase in browning index of fish hydrolyzate compared to that of mammalian source. This approach will found useful for development of rapid and cheap UV-spectroscopic method for Halal authentication. Contribution: We have investigated the use of UV-spectroscopy for development of protocol for specie specific gelatin authentication for halal industrial. The transformation of gelatin during xylose-induced browning reaction was adequately described using change in browning index.

Item Type: Conference or Workshop Item (Plenary Papers)
Additional Information: 7662/56935
Uncontrolled Keywords: enzyme, hydrolysis, Maillard, gelatin, Halal authentication, catalysis
Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
Kulliyyahs/Centres/Divisions/Institutes: International Institute for Halal Research and Training (INHART)
Depositing User: Dr. Ademola Monsur Hammed
Date Deposited: 22 May 2017 01:53
Last Modified: 13 Jan 2018 10:52
URI: http://irep.iium.edu.my/id/eprint/56935

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