Author/Authors :
Hamizah, Anis International Institute for Halal Research and Training (INHART) - International Islamic University Malaysia (IIUM) - Gombak - Kuala Lumpur, Malaysia , Monsur Hammed, Ademola - Plant Sciences Department - North Dakota State University - Fargo - ND, USA - Biotechnology Engineering Department - International Islamic University Malaysia (IIUM) - Gombak - Kuala Lumpur, Malaysia , Tope Asiyanbi-H, Tawakalit Plant Sciences Department - North Dakota State University - Fargo - ND, USA , Elwathig Saeed Mirghani, Mohamed Biotechnology Engineering Department - International Islamic University Malaysia (IIUM) - Gombak - Kuala Lumpur, Malaysia , Jaswir, Irwandi International Institute for Halal Research and Training (INHART) - International Islamic University Malaysia (IIUM) - Gombak - Kuala Lumpur, Malaysia , binti Ahamad Fadzillah, Nurrulhidayah International Institute for Halal Research and Training (INHART) - International Islamic University Malaysia (IIUM) - Gombak - Kuala Lumpur, Malaysia
Abstract :
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.
Keywords :
Evaluation , Catalytic Effects , Chymotrypsin , Cu2+ , UV-Spectroscopic Method , Gelatin-Source Differentiation
