Differentiation of bovine and porcine gelatins in processed products via sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and principal component analysis (PCA) techniques

• Main Authors: Tukiran, Nur Azira, Amin, Izzeldin, Che Man, Yaakob
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2012
• Online Access: http://psasir.upm.edu.my/id/eprint/41000/1/Differentiation%20of%20bovine%20and%20porcine%20gelatins%20in%20processed%20products%20via%20Sodium%20Dodecyl%20Sulphate-Polyacrylamide%20Gel%20Electrophoresis%20%28SDS-PAGE%29%20and%20principal%20component%20analysis%20%28PCA%29%20techniques%20%28p1175-p1180%29.pdf; http://psasir.upm.edu.my/id/eprint/41000/; http://www.ifrj.upm.edu.my/19%20%2803%29%202012/%2852%29%20IFRJ%2019%20%2803%29%202012%20Amin.pdf

Gelatin is widely used in food and pharmaceutical products. However, the addition of gelatin especially in food products becomes a controversial issue among Muslims due to its animal origin. Thus, the present study was aimed to detect and differentiate the origin of gelatin added in processed foods...