Evaluation of catalytic effects of chymotrypsin and Cu2+ for development of UV-spectroscopic method for gelatin-source differentiation

Hamizah, Anis and Hammed, Ademola Monsur and Asiyanbi-Hammed, Tawakalit Tope and Mirghani, Mohamed Elwathig Saeed and Jaswir, Irwandi and Fadzillah, Nurrulhidayah (2017) Evaluation of catalytic effects of chymotrypsin and Cu2+ for development of UV-spectroscopic method for gelatin-source differentiation. International Journal of Food Science, 2017. pp. 1-5. ISSN 2356-7015 E-ISSN 2314-5765

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Abstract

Te consumers interest in gelatin authentication is high due to allergic reactions and adoption of Halal and Kosher eating cultures. Tis research investigated browning development due to enzymatic hydrolysis and presence ofCu duringMaillardreactionoffsh, porcine, and bovine gelatin.Te rate of browning index samples showed two phases—rapid and slow—for all the gelatin samples and changes in browning index (Δ� )wereincreased(>100%) in presence of Cu among the gelatin species. Fish gelatin hydrolyzate displayed > 400% increase in browning in the frst six hours compared to gelatin hydrolyzates from porcine (200%) and bovine (140%).Te variation in Δ� 2+ . Δ� 2+ of enzymatic hydrolysates were diferent index index 2+ of chymotrypsin digested gelatin in presence of Cu could be valuable for the development of an efcient UV-spectroscopic method for gelatin diferentiation

Item Type:	Article (Journal)
Additional Information:	4971/58708
Uncontrolled Keywords:	Halal, Gelatin, Chymotrypsin UV-Spectroscopy, Differentiation
Subjects:	Q Science > QD Chemistry
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART) Kulliyyah of Engineering > Department of Biotechnology Engineering
Depositing User:	A Prof Elwathig Mirghani
Date Deposited:	11 Oct 2017 09:09
Last Modified:	14 Feb 2020 08:52
URI:	http://irep.iium.edu.my/id/eprint/58708

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