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

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 incre...

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Main Authors:	Monsur, Hammed Ademola, , Anis Hamizah, Asiyanbi-H, Tawakalit Tope, Mirghani, Mohamed Elwathig Saeed, Jaswir, Irwandi, Ahmad Fadzillah, Nurrulhidayah
Format:	Conference or Workshop Item
Language:	English
Published:	2017
Subjects:	TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/56934/ http://irep.iium.edu.my/56934/ http://irep.iium.edu.my/56934/1/Paper%20on%20Emerging%20Technology.pdf

id	iium-56934
recordtype	eprints
spelling	iium-569342019-03-21T03:23:06Z http://irep.iium.edu.my/56934/ Emerging sustainable technologies for transformation of gelatin and gelatin-based films Monsur, Hammed Ademola , Anis Hamizah Asiyanbi-H, Tawakalit Tope Mirghani, Mohamed Elwathig Saeed Jaswir, Irwandi Ahmad Fadzillah, Nurrulhidayah TP368 Food processing and manufacture 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. 2017 Conference or Workshop Item NonPeerReviewed application/pdf en http://irep.iium.edu.my/56934/1/Paper%20on%20Emerging%20Technology.pdf Monsur, Hammed Ademola and , 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) http://www.utm.my/asia/book-of-abstracts/
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	TP368 Food processing and manufacture
spellingShingle	TP368 Food processing and manufacture Monsur, Hammed Ademola , Anis Hamizah Asiyanbi-H, Tawakalit Tope Mirghani, Mohamed Elwathig Saeed Jaswir, Irwandi Ahmad Fadzillah, Nurrulhidayah Emerging sustainable technologies for transformation of gelatin and gelatin-based films
description	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.
format	Conference or Workshop Item
author	Monsur, Hammed Ademola , Anis Hamizah Asiyanbi-H, Tawakalit Tope Mirghani, Mohamed Elwathig Saeed Jaswir, Irwandi Ahmad Fadzillah, Nurrulhidayah
author_facet	Monsur, Hammed Ademola , Anis Hamizah Asiyanbi-H, Tawakalit Tope Mirghani, Mohamed Elwathig Saeed Jaswir, Irwandi Ahmad Fadzillah, Nurrulhidayah
author_sort	Monsur, Hammed Ademola
title	Emerging sustainable technologies for transformation of gelatin and gelatin-based films
title_short	Emerging sustainable technologies for transformation of gelatin and gelatin-based films
title_full	Emerging sustainable technologies for transformation of gelatin and gelatin-based films
title_fullStr	Emerging sustainable technologies for transformation of gelatin and gelatin-based films
title_full_unstemmed	Emerging sustainable technologies for transformation of gelatin and gelatin-based films
title_sort	emerging sustainable technologies for transformation of gelatin and gelatin-based films
publishDate	2017
url	http://irep.iium.edu.my/56934/ http://irep.iium.edu.my/56934/ http://irep.iium.edu.my/56934/1/Paper%20on%20Emerging%20Technology.pdf
first_indexed	2023-09-18T21:20:24Z
last_indexed	2023-09-18T21:20:24Z
_version_	1777411843268018176

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

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