Evaluation of catalytic effects of chymotrypsin and Cu2+ for development of UV-spectroscopic method for gelatin-source differentiation
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 brownin...
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| Format: | Article |
| Language: | English English |
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Hindawi Limited
2017
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| Online Access: | http://irep.iium.edu.my/58708/ http://irep.iium.edu.my/58708/ http://irep.iium.edu.my/58708/ http://irep.iium.edu.my/58708/1/Inter%20Journal%20of%20Food%20Science%20%28Anis%20%26%20Hammed%29.pdf http://irep.iium.edu.my/58708/7/58708_Evaluation%20of%20catalytic%20effects%20of%20chymotrypsin_SCOPUS.pdf |
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iium-587082020-02-14T00:52:44Z http://irep.iium.edu.my/58708/ Evaluation of catalytic effects of chymotrypsin and Cu2+ for development of UV-spectroscopic method for gelatin-source differentiation Hamizah, Anis Hammed, Ademola Monsur Asiyanbi-Hammed, Tawakalit Tope Mirghani, Mohamed Elwathig Saeed Jaswir, Irwandi Fadzillah, Nurrulhidayah QD Chemistry 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 Hindawi Limited 2017-10 Article PeerReviewed application/pdf en http://irep.iium.edu.my/58708/1/Inter%20Journal%20of%20Food%20Science%20%28Anis%20%26%20Hammed%29.pdf application/pdf en http://irep.iium.edu.my/58708/7/58708_Evaluation%20of%20catalytic%20effects%20of%20chymotrypsin_SCOPUS.pdf 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 https://www.hindawi.com/journals/ijfs/contents/ 10.1155/2017/2576394 |
| repository_type |
Digital Repository |
| institution_category |
Local University |
| institution |
International Islamic University Malaysia |
| building |
IIUM Repository |
| collection |
Online Access |
| language |
English English |
| topic |
QD Chemistry |
| spellingShingle |
QD Chemistry Hamizah, Anis Hammed, Ademola Monsur Asiyanbi-Hammed, Tawakalit Tope Mirghani, Mohamed Elwathig Saeed Jaswir, Irwandi Fadzillah, Nurrulhidayah Evaluation of catalytic effects of chymotrypsin and Cu2+ for development of UV-spectroscopic method for gelatin-source differentiation |
| description |
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 |
| format |
Article |
| author |
Hamizah, Anis Hammed, Ademola Monsur Asiyanbi-Hammed, Tawakalit Tope Mirghani, Mohamed Elwathig Saeed Jaswir, Irwandi Fadzillah, Nurrulhidayah |
| author_facet |
Hamizah, Anis Hammed, Ademola Monsur Asiyanbi-Hammed, Tawakalit Tope Mirghani, Mohamed Elwathig Saeed Jaswir, Irwandi Fadzillah, Nurrulhidayah |
| author_sort |
Hamizah, Anis |
| title |
Evaluation of catalytic effects of chymotrypsin and Cu2+ for development of UV-spectroscopic method for gelatin-source differentiation |
| title_short |
Evaluation of catalytic effects of chymotrypsin and Cu2+ for development of UV-spectroscopic method for gelatin-source differentiation |
| title_full |
Evaluation of catalytic effects of chymotrypsin and Cu2+ for development of UV-spectroscopic method for gelatin-source differentiation |
| title_fullStr |
Evaluation of catalytic effects of chymotrypsin and Cu2+ for development of UV-spectroscopic method for gelatin-source differentiation |
| title_full_unstemmed |
Evaluation of catalytic effects of chymotrypsin and Cu2+ for development of UV-spectroscopic method for gelatin-source differentiation |
| title_sort |
evaluation of catalytic effects of chymotrypsin and cu2+ for development of uv-spectroscopic method for gelatin-source differentiation |
| publisher |
Hindawi Limited |
| publishDate |
2017 |
| url |
http://irep.iium.edu.my/58708/ http://irep.iium.edu.my/58708/ http://irep.iium.edu.my/58708/ http://irep.iium.edu.my/58708/1/Inter%20Journal%20of%20Food%20Science%20%28Anis%20%26%20Hammed%29.pdf http://irep.iium.edu.my/58708/7/58708_Evaluation%20of%20catalytic%20effects%20of%20chymotrypsin_SCOPUS.pdf |
| first_indexed |
2023-09-18T21:23:02Z |
| last_indexed |
2023-09-18T21:23:02Z |
| _version_ |
1777412009288007680 |