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

• 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/58708/1/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 browning index samples showed two phases—rapid and slow—for all the gelatin samples and changes in browning index (Δ� )wereincreased(>100%) in presence of Cu among the gelatin species. Fish gelatin hydrolyzate displayed > 400% increase in browning in the frst six hours compared to gelatin hydrolyzates from porcine (200%) and bovine (140%).Te variation in Δ� 2+ . Δ� 2+ of enzymatic hydrolysates were diferent index index 2+ of chymotrypsin digested gelatin in presence of Cu could be valuable for the development of an efcient UV-spectroscopic method for gelatin diferentiation