Evaluation of Catalytic Effects of Chymotrypsin and Cu(2+) for Development of UV-Spectroscopic Method for Gelatin-Source Differentiation

The consumers interest in gelatin authentication is high due to allergic reactions and adoption of Halal and Kosher eating cultures. This research investigated browning development due to enzymatic hydrolysis and presence of Cu(2+) during Maillard reaction of fish, porcine, and bovine gelatin. The r...

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Detalles Bibliográficos
Autores principales: Hamizah, Anis, Hammed, Ademola Monsur, Asiyanbi-H, Tawakalit Tope, Mirghani, Mohamed Elwathig Saeed, Jaswir, Irwandi, Ahamad Fadzillah, Nurrulhidayah binti
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5651151/
https://www.ncbi.nlm.nih.gov/pubmed/29119103
http://dx.doi.org/10.1155/2017/2576394

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5651151/
https://www.ncbi.nlm.nih.gov/pubmed/29119103
http://dx.doi.org/10.1155/2017/2576394

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