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

• 主要な著者: Hamizah, Anis, Hammed, Ademola Monsur, Asiyanbi-Hammed, Tawakalit Tope, Mirghani, Mohamed Elwathig Saeed, Jaswir, Irwandi, Fadzillah, Nurrulhidayah
• フォーマット: 論文
• 言語: English; English
• 出版事項: Hindawi Limited 2017
• 主題: QD Chemistry
• オンライン･アクセス: 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; http://irep.iium.edu.my/58708/; https://www.hindawi.com/journals/ijfs/contents/

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...