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...
| Main Authors: | , , , , , |
|---|---|
| Format: | Proceeding Paper |
| Language: | English |
| Published: |
2017
|
| Subjects: | |
| Online Access: | http://irep.iium.edu.my/56934/ http://irep.iium.edu.my/56934/1/Paper%20on%20Emerging%20Technology.pdf |
| _version_ | 1848784835790766080 |
|---|---|
| author | Monsur, Hammed Ademola Hamid, Anis Hamizah Asiyanbi-H, Tawakalit Tope Mirghani, Mohamed Elwathig Saeed Jaswir, Irwandi Ahmad Fadzillah, Nurrulhidayah |
| author_facet | Monsur, Hammed Ademola Hamid, Anis Hamizah Asiyanbi-H, Tawakalit Tope Mirghani, Mohamed Elwathig Saeed Jaswir, Irwandi Ahmad Fadzillah, Nurrulhidayah |
| author_sort | Monsur, Hammed Ademola |
| building | IIUM Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-14T16:43:34Z |
| format | Proceeding Paper |
| id | iium-56934 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T16:43:34Z |
| publishDate | 2017 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-569342021-07-30T02:07:45Z http://irep.iium.edu.my/56934/ Emerging sustainable technologies for transformation of gelatin and gelatin-based films Monsur, Hammed Ademola Hamid, 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 Proceeding Paper NonPeerReviewed application/pdf en http://irep.iium.edu.my/56934/1/Paper%20on%20Emerging%20Technology.pdf Monsur, Hammed Ademola and Hamid, 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/ |
| spellingShingle | TP368 Food processing and manufacture Monsur, Hammed Ademola Hamid, 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 |
| title | 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_short | Emerging sustainable technologies for transformation of gelatin and gelatin-based films |
| title_sort | emerging sustainable technologies for transformation of gelatin and gelatin-based films |
| topic | TP368 Food processing and manufacture |
| 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 |