Evaluation of catalytic effects of chymotrypsin and Cu2+ for development of UV-spectroscopic method for gelatin-source differentiation

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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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Bibliographic Details
Main Authors:	Hamizah, Anis, Hammed, Ademola Monsur, Asiyanbi-Hammed, Tawakalit Tope, Mirghani, Mohamed Elwathig Saeed, Jaswir, Irwandi, Fadzillah, Nurrulhidayah
Format:	Article
Language:	English English
Published:	Hindawi Limited 2017
Subjects:	QD Chemistry
Online Access:	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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