Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication

Gelatine as the product of collagen extraction from animals is widely used in the food industry. In a glance, the physical properties of gelatine from several sources such as fish, bovine and porcine are similar. Therefore, distinguishing between the sources of gelatine is a tedious task. The differ...

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Main Authors:	Hamid, Anis Hamizah, Elgharbawy, Amal A.M., Rohman, Abdul, Othman, Rashidi, A. Monsur, Hammed Ademola, Ahmad Fadzlillah, Nurrulhidayah
Format:	Article
Language:	English English English
Published:	Rynnye Lyan Resources 2019
Subjects:	BP174 The Practice of Islam QD Chemistry TP248.13 Biotechnology TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/71631/ http://irep.iium.edu.my/71631/ http://irep.iium.edu.my/71631/ http://irep.iium.edu.my/71631/1/71631_Optimisation%20of%20browning%20index%20of%20Maillard.pdf http://irep.iium.edu.my/71631/7/71631_Optimisation%20of%20browning%20index%20of%20Maillard%20reaction_googlescholar.pdf http://irep.iium.edu.my/71631/13/71631_Optimisation%20of%20browning%20index%20of%20maillard%20reaction_scopus.pdf

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recordtype	eprints
spelling	iium-716312019-11-24T13:43:49Z http://irep.iium.edu.my/71631/ Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication Hamid, Anis Hamizah Elgharbawy, Amal A.M. Rohman, Abdul Othman, Rashidi A. Monsur, Hammed Ademola Ahmad Fadzlillah, Nurrulhidayah BP174 The Practice of Islam QD Chemistry TP248.13 Biotechnology TP368 Food processing and manufacture Gelatine as the product of collagen extraction from animals is widely used in the food industry. In a glance, the physical properties of gelatine from several sources such as fish, bovine and porcine are similar. Therefore, distinguishing between the sources of gelatine is a tedious task. The differentiation of the gelatine from its sources requires an approach of a chemical reaction. This paper focused on the optimisation of Maillard reaction from different sources of gelatine by Response surface methodology (RSM). The experiment was designed with several imperative parameters; temperature, time and presence of metal ion Cu2+. The response was recorded from the absorbance of reacted gelatine mixture at specific wavenumber (420 nm) through UV-Vis instrumentation. The optimal reaction condition of all type of gelatines in water bath was 95°C for 9 hrs. From solution given, only 5mM concentration of metal ion Cu2+ has an influence on the bovine gelatine compared to fish and porcine gelatine. Maillard reaction with a combination of UV-Vis spectroscopy is one of the convenient protocols for rapid authentication purpose. RSM help to optimize the reaction condition of gelatine from different sources. Rynnye Lyan Resources 2019-04 Article PeerReviewed application/pdf en http://irep.iium.edu.my/71631/1/71631_Optimisation%20of%20browning%20index%20of%20Maillard.pdf application/pdf en http://irep.iium.edu.my/71631/7/71631_Optimisation%20of%20browning%20index%20of%20Maillard%20reaction_googlescholar.pdf application/pdf en http://irep.iium.edu.my/71631/13/71631_Optimisation%20of%20browning%20index%20of%20maillard%20reaction_scopus.pdf Hamid, Anis Hamizah and Elgharbawy, Amal A.M. and Rohman, Abdul and Othman, Rashidi and A. Monsur, Hammed Ademola and Ahmad Fadzlillah, Nurrulhidayah (2019) Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication. Food Research, 3 (5). pp. 525-529. E-ISSN 2550-2166 https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_19__fr-2019-116_hamid_1.pdf doi.org/10.26656/fr.2017.3(5).116
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English English
topic	BP174 The Practice of Islam QD Chemistry TP248.13 Biotechnology TP368 Food processing and manufacture
spellingShingle	BP174 The Practice of Islam QD Chemistry TP248.13 Biotechnology TP368 Food processing and manufacture Hamid, Anis Hamizah Elgharbawy, Amal A.M. Rohman, Abdul Othman, Rashidi A. Monsur, Hammed Ademola Ahmad Fadzlillah, Nurrulhidayah Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication
description	Gelatine as the product of collagen extraction from animals is widely used in the food industry. In a glance, the physical properties of gelatine from several sources such as fish, bovine and porcine are similar. Therefore, distinguishing between the sources of gelatine is a tedious task. The differentiation of the gelatine from its sources requires an approach of a chemical reaction. This paper focused on the optimisation of Maillard reaction from different sources of gelatine by Response surface methodology (RSM). The experiment was designed with several imperative parameters; temperature, time and presence of metal ion Cu2+. The response was recorded from the absorbance of reacted gelatine mixture at specific wavenumber (420 nm) through UV-Vis instrumentation. The optimal reaction condition of all type of gelatines in water bath was 95°C for 9 hrs. From solution given, only 5mM concentration of metal ion Cu2+ has an influence on the bovine gelatine compared to fish and porcine gelatine. Maillard reaction with a combination of UV-Vis spectroscopy is one of the convenient protocols for rapid authentication purpose. RSM help to optimize the reaction condition of gelatine from different sources.
format	Article
author	Hamid, Anis Hamizah Elgharbawy, Amal A.M. Rohman, Abdul Othman, Rashidi A. Monsur, Hammed Ademola Ahmad Fadzlillah, Nurrulhidayah
author_facet	Hamid, Anis Hamizah Elgharbawy, Amal A.M. Rohman, Abdul Othman, Rashidi A. Monsur, Hammed Ademola Ahmad Fadzlillah, Nurrulhidayah
author_sort	Hamid, Anis Hamizah
title	Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication
title_short	Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication
title_full	Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication
title_fullStr	Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication
title_full_unstemmed	Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication
title_sort	optimisation of browning index of maillard reaction in gelatine powder by response surface methodology (rsm) for halal authentication
publisher	Rynnye Lyan Resources
publishDate	2019
url	http://irep.iium.edu.my/71631/ http://irep.iium.edu.my/71631/ http://irep.iium.edu.my/71631/ http://irep.iium.edu.my/71631/1/71631_Optimisation%20of%20browning%20index%20of%20Maillard.pdf http://irep.iium.edu.my/71631/7/71631_Optimisation%20of%20browning%20index%20of%20Maillard%20reaction_googlescholar.pdf http://irep.iium.edu.my/71631/13/71631_Optimisation%20of%20browning%20index%20of%20maillard%20reaction_scopus.pdf
first_indexed	2023-09-18T21:41:34Z
last_indexed	2023-09-18T21:41:34Z
_version_	1777413174815883264

Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication

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