Discrimination of porcine and bovine gelatines based on reducing sugar types on Maillard reaction
Increasing awareness among Muslims with respect to the Halal status of food has intensified efficient and effective food-source authentications that are science-basedprotocol. Traceability of gelatine to its source remains a daunting scientific task prior to classification of gelatine Halal status....
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English English |
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Rynnye Lyan Resources
2020
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| Online Access: | http://irep.iium.edu.my/75965/ http://irep.iium.edu.my/75965/7/75965%20Discrimination%20of%20porcine%20and%20bovine%20gelatines.pdf http://irep.iium.edu.my/75965/8/75965%20Discrimination%20of%20porcine%20and%20bovine%20gelatinesb%20SCOPUS.pdf |
| _version_ | 1848788211821707264 |
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| author | Hamid, A.H., Ahmad Fadzillah, Nurrulhidayah Abdullah Sani, Muhamad Shirwan Muhammad, N.W.F Othman, Rashidi Rohman, Abdul |
| author_facet | Hamid, A.H., Ahmad Fadzillah, Nurrulhidayah Abdullah Sani, Muhamad Shirwan Muhammad, N.W.F Othman, Rashidi Rohman, Abdul |
| author_sort | Hamid, A.H., |
| building | IIUM Repository |
| collection | Online Access |
| description | Increasing awareness among Muslims with respect to the Halal status of food has intensified efficient and effective food-source authentications that are science-basedprotocol. Traceability of gelatine to its source remains a daunting scientific task prior to classification of gelatine Halal status. The methodology of this study involves UV-Vis
spectroscopic measurement of the degree of browning during Maillard reaction of different gelatine sources with the different type of reducing sugar. D-(+)-xylose has the highest value of browning value (A420nm) of Maillard reaction with gelatine among compared to another type of reducing sugar used. Principle Component Analysis (PCA) used to differentiate the sources of gelatine and successfully identify the major
contribution of D-(+)-xylose in the browning value. The score plots of the first principle component (PC1) and the second component (PC2) could be classified and differentiated of gelatine types (porcine, bovine and fish) using variables of browning value of Maillard reaction of gelatinees with different types of sugar, as evaluated using spectrophotometer at 420 nm. |
| first_indexed | 2025-11-14T17:37:14Z |
| format | Article |
| id | iium-75965 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-14T17:37:14Z |
| publishDate | 2020 |
| publisher | Rynnye Lyan Resources |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-759652020-11-11T08:02:12Z http://irep.iium.edu.my/75965/ Discrimination of porcine and bovine gelatines based on reducing sugar types on Maillard reaction Hamid, A.H., Ahmad Fadzillah, Nurrulhidayah Abdullah Sani, Muhamad Shirwan Muhammad, N.W.F Othman, Rashidi Rohman, Abdul TP248.13 Biotechnology TP368 Food processing and manufacture Increasing awareness among Muslims with respect to the Halal status of food has intensified efficient and effective food-source authentications that are science-basedprotocol. Traceability of gelatine to its source remains a daunting scientific task prior to classification of gelatine Halal status. The methodology of this study involves UV-Vis spectroscopic measurement of the degree of browning during Maillard reaction of different gelatine sources with the different type of reducing sugar. D-(+)-xylose has the highest value of browning value (A420nm) of Maillard reaction with gelatine among compared to another type of reducing sugar used. Principle Component Analysis (PCA) used to differentiate the sources of gelatine and successfully identify the major contribution of D-(+)-xylose in the browning value. The score plots of the first principle component (PC1) and the second component (PC2) could be classified and differentiated of gelatine types (porcine, bovine and fish) using variables of browning value of Maillard reaction of gelatinees with different types of sugar, as evaluated using spectrophotometer at 420 nm. Rynnye Lyan Resources 2020-04 Article PeerReviewed application/pdf en http://irep.iium.edu.my/75965/7/75965%20Discrimination%20of%20porcine%20and%20bovine%20gelatines.pdf application/pdf en http://irep.iium.edu.my/75965/8/75965%20Discrimination%20of%20porcine%20and%20bovine%20gelatinesb%20SCOPUS.pdf Hamid, A.H., and Ahmad Fadzillah, Nurrulhidayah and Abdullah Sani, Muhamad Shirwan and Muhammad, N.W.F and Othman, Rashidi and Rohman, Abdul (2020) Discrimination of porcine and bovine gelatines based on reducing sugar types on Maillard reaction. Food Research, 4 (2). pp. 301-306. E-ISSN 2550-2166 https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_5__fr-2019-297_hamid_3.pdf 10.26656/fr.2017.4(2).297 |
| spellingShingle | TP248.13 Biotechnology TP368 Food processing and manufacture Hamid, A.H., Ahmad Fadzillah, Nurrulhidayah Abdullah Sani, Muhamad Shirwan Muhammad, N.W.F Othman, Rashidi Rohman, Abdul Discrimination of porcine and bovine gelatines based on reducing sugar types on Maillard reaction |
| title | Discrimination of porcine and bovine gelatines based on reducing sugar types on Maillard reaction |
| title_full | Discrimination of porcine and bovine gelatines based on reducing sugar types on Maillard reaction |
| title_fullStr | Discrimination of porcine and bovine gelatines based on reducing sugar types on Maillard reaction |
| title_full_unstemmed | Discrimination of porcine and bovine gelatines based on reducing sugar types on Maillard reaction |
| title_short | Discrimination of porcine and bovine gelatines based on reducing sugar types on Maillard reaction |
| title_sort | discrimination of porcine and bovine gelatines based on reducing sugar types on maillard reaction |
| topic | TP248.13 Biotechnology TP368 Food processing and manufacture |
| url | http://irep.iium.edu.my/75965/ http://irep.iium.edu.my/75965/ http://irep.iium.edu.my/75965/ http://irep.iium.edu.my/75965/7/75965%20Discrimination%20of%20porcine%20and%20bovine%20gelatines.pdf http://irep.iium.edu.my/75965/8/75965%20Discrimination%20of%20porcine%20and%20bovine%20gelatinesb%20SCOPUS.pdf |