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

• المؤلفون الرئيسيون: Hamizah, Anis, Hammed, Ademola Monsur, Asiyanbi-Hammed, Tawakalit Tope, Mirghani, Mohamed Elwathig Saeed, Jaswir, Irwandi, Fadzillah, Nurrulhidayah
• التنسيق: مقال
• اللغة: English; English
• منشور في: Hindawi Limited 2017
• الموضوعات: QD Chemistry
• الوصول للمادة أونلاين: 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...