Comparison of bovine and porcine skin gelatin based on amino acid composition, polypeptide pattern and gel strength
The ability to compare bovine skin gelatin (BSG) and porcine skin gelatin (PSG) based on their amino acid content, polypeptide pattern and Bloom strength were investigated. Amino acid composition analysis of the two types of gelatin showed that the content of glycine, proline and arginine in PSG wer...
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| Format: | Conference or Workshop Item |
| Language: | English |
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Halal Products Research Institute, Universiti Putra Malaysia
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/19939/ http://psasir.upm.edu.my/id/eprint/19939/1/73-15.pdf |
| _version_ | 1848843860361347072 |
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| author | Raja Nhari, Raja Mohd Hafidz Che Man, Yaakob Anuar, N. |
| author_facet | Raja Nhari, Raja Mohd Hafidz Che Man, Yaakob Anuar, N. |
| author_sort | Raja Nhari, Raja Mohd Hafidz |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The ability to compare bovine skin gelatin (BSG) and porcine skin gelatin (PSG) based on their amino acid content, polypeptide pattern and Bloom strength were investigated. Amino acid composition analysis of the two types of gelatin showed that the content of glycine, proline and arginine in PSG were higher than BSG. In the other hand, the Bloom strength of PSG and BSG was determined in different pH value ranging from pH 3 to pH 10. Within this pH range, PSG confer higher Bloom strength as compared to BSG. Both gelatins have the highest Bloom strength at pH 9 while the lowest Bloom strength of BSG and PSG was at pH 3 and pH 5 respectively. However, there is no difference of polypeptide pattern between PSG and BSG as both of them consists of α and β chains. |
| first_indexed | 2025-11-15T08:21:44Z |
| format | Conference or Workshop Item |
| id | upm-19939 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:21:44Z |
| publishDate | 2009 |
| publisher | Halal Products Research Institute, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-199392018-08-03T08:43:13Z http://psasir.upm.edu.my/id/eprint/19939/ Comparison of bovine and porcine skin gelatin based on amino acid composition, polypeptide pattern and gel strength Raja Nhari, Raja Mohd Hafidz Che Man, Yaakob Anuar, N. The ability to compare bovine skin gelatin (BSG) and porcine skin gelatin (PSG) based on their amino acid content, polypeptide pattern and Bloom strength were investigated. Amino acid composition analysis of the two types of gelatin showed that the content of glycine, proline and arginine in PSG were higher than BSG. In the other hand, the Bloom strength of PSG and BSG was determined in different pH value ranging from pH 3 to pH 10. Within this pH range, PSG confer higher Bloom strength as compared to BSG. Both gelatins have the highest Bloom strength at pH 9 while the lowest Bloom strength of BSG and PSG was at pH 3 and pH 5 respectively. However, there is no difference of polypeptide pattern between PSG and BSG as both of them consists of α and β chains. Halal Products Research Institute, Universiti Putra Malaysia 2009 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/19939/1/73-15.pdf Raja Nhari, Raja Mohd Hafidz and Che Man, Yaakob and Anuar, N. (2009) Comparison of bovine and porcine skin gelatin based on amino acid composition, polypeptide pattern and gel strength. In: 3rd IMT-GT International Symposium on Halal science and Management 2009, 21-22 Dec. 2009, KLIA Sepang, Malaysia. (pp. 105-109). |
| spellingShingle | Raja Nhari, Raja Mohd Hafidz Che Man, Yaakob Anuar, N. Comparison of bovine and porcine skin gelatin based on amino acid composition, polypeptide pattern and gel strength |
| title | Comparison of bovine and porcine skin gelatin based on amino acid composition, polypeptide pattern and gel strength |
| title_full | Comparison of bovine and porcine skin gelatin based on amino acid composition, polypeptide pattern and gel strength |
| title_fullStr | Comparison of bovine and porcine skin gelatin based on amino acid composition, polypeptide pattern and gel strength |
| title_full_unstemmed | Comparison of bovine and porcine skin gelatin based on amino acid composition, polypeptide pattern and gel strength |
| title_short | Comparison of bovine and porcine skin gelatin based on amino acid composition, polypeptide pattern and gel strength |
| title_sort | comparison of bovine and porcine skin gelatin based on amino acid composition, polypeptide pattern and gel strength |
| url | http://psasir.upm.edu.my/id/eprint/19939/ http://psasir.upm.edu.my/id/eprint/19939/1/73-15.pdf |