Investigation of factors affecting development of browning during Maillard reaction of gelatin
The development of browning of gelatin and hydrolyzate is affected by the reaction conditions of during xylose-induced Maillard reaction. Change in browning index increases with degradation of enzyme, concentration of xylose, presence of Cu and Fe ions and increase in type of reaction. However, in...
| Main Authors: | , , , , , , |
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| Format: | Proceeding Paper |
| Language: | English |
| Published: |
2017
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/56935/ http://irep.iium.edu.my/56935/1/Paper%20on%20Factors%20on%20Maillard%20Reaction.pdf |
| _version_ | 1848784836019355648 |
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| author | Hammed, Ademola Monsur Hamzah, Anis Asiyanbi-H, Tawakalit Tope Mirghani, Mohamed Elwathig Saeed Jaswir, Irwandi Ahmad Fadzillah, Nurrulhidayah , |
| author_facet | Hammed, Ademola Monsur Hamzah, Anis Asiyanbi-H, Tawakalit Tope Mirghani, Mohamed Elwathig Saeed Jaswir, Irwandi Ahmad Fadzillah, Nurrulhidayah , |
| author_sort | Hammed, Ademola Monsur |
| building | IIUM Repository |
| collection | Online Access |
| description | The development of browning of gelatin and hydrolyzate is affected by the reaction conditions of
during xylose-induced Maillard reaction. Change in browning index increases with degradation of enzyme,
concentration of xylose, presence of Cu and Fe ions and increase in type of reaction. However, increase in
concentration of Cu ion above 2.5mM lack significant effect on change in browning index of gelatin hydrolysate.
The discrimination of gelatin is achievable in the first 6 hr of reaction time. There was high increase in
browning index of fish hydrolyzate compared to that of mammalian source. This approach will found useful for
development of rapid and cheap UV-spectroscopic method for Halal authentication. Contribution: We have
investigated the use of UV-spectroscopy for development of protocol for specie specific gelatin authentication
for halal industrial. The transformation of gelatin during xylose-induced browning reaction was adequately
described using change in browning index. |
| first_indexed | 2025-11-14T16:43:34Z |
| format | Proceeding Paper |
| id | iium-56935 |
| 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-569352021-07-30T02:06:55Z http://irep.iium.edu.my/56935/ Investigation of factors affecting development of browning during Maillard reaction of gelatin Hammed, Ademola Monsur Hamzah, Anis Asiyanbi-H, Tawakalit Tope Mirghani, Mohamed Elwathig Saeed Jaswir, Irwandi Ahmad Fadzillah, Nurrulhidayah , TP368 Food processing and manufacture The development of browning of gelatin and hydrolyzate is affected by the reaction conditions of during xylose-induced Maillard reaction. Change in browning index increases with degradation of enzyme, concentration of xylose, presence of Cu and Fe ions and increase in type of reaction. However, increase in concentration of Cu ion above 2.5mM lack significant effect on change in browning index of gelatin hydrolysate. The discrimination of gelatin is achievable in the first 6 hr of reaction time. There was high increase in browning index of fish hydrolyzate compared to that of mammalian source. This approach will found useful for development of rapid and cheap UV-spectroscopic method for Halal authentication. Contribution: We have investigated the use of UV-spectroscopy for development of protocol for specie specific gelatin authentication for halal industrial. The transformation of gelatin during xylose-induced browning reaction was adequately described using change in browning index. 2017-05-01 Proceeding Paper PeerReviewed application/pdf en http://irep.iium.edu.my/56935/1/Paper%20on%20Factors%20on%20Maillard%20Reaction.pdf Hammed, Ademola Monsur and Hamzah, Anis and Asiyanbi-H, Tawakalit Tope and Mirghani, Mohamed Elwathig Saeed and Jaswir, Irwandi and Ahmad Fadzillah, Nurrulhidayah and UNSPECIFIED (2017) Investigation of factors affecting development of browning during Maillard reaction of gelatin. In: ASIA International Multidisciplinary Conference 2017, 1st-2nd May 2017, Johor Bahru, Johor. http://www.utm.my/asia/ |
| spellingShingle | TP368 Food processing and manufacture Hammed, Ademola Monsur Hamzah, Anis Asiyanbi-H, Tawakalit Tope Mirghani, Mohamed Elwathig Saeed Jaswir, Irwandi Ahmad Fadzillah, Nurrulhidayah , Investigation of factors affecting development of browning during Maillard reaction of gelatin |
| title | Investigation of factors affecting development of browning during Maillard reaction of gelatin |
| title_full | Investigation of factors affecting development of browning during Maillard reaction of gelatin |
| title_fullStr | Investigation of factors affecting development of browning during Maillard reaction of gelatin |
| title_full_unstemmed | Investigation of factors affecting development of browning during Maillard reaction of gelatin |
| title_short | Investigation of factors affecting development of browning during Maillard reaction of gelatin |
| title_sort | investigation of factors affecting development of browning during maillard reaction of gelatin |
| topic | TP368 Food processing and manufacture |
| url | http://irep.iium.edu.my/56935/ http://irep.iium.edu.my/56935/ http://irep.iium.edu.my/56935/1/Paper%20on%20Factors%20on%20Maillard%20Reaction.pdf |