Mass spectrometry approach for identification of porcine and bovine gelatin biomarkers in gelatin food ingredient

• Main Authors: Wan Jamaluddin, Wan Noor Faradalila, Mat Hashim, Dzulkifly, Hashim, Puziah
• Format: Conference or Workshop Item
• Language: English
• Published: Halal Products Research Institute, Universiti Putra Malaysia 2014
• Online Access: http://psasir.upm.edu.my/id/eprint/63959/1/M40.pdf; http://psasir.upm.edu.my/id/eprint/63959/

Gelatin is a common food additive that is obtained by hydrolysis of collagen primarily from bovine and porcine skin and bones. The similarity between bovine and porcine gelatin makes it difficult to trace their animal origin. In this work, a combination of quadrupole time-of-flight mass spectrometry...