Optimisation of browning index of maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication

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Abstract

Gelatine, as the product of collagen extraction from animals, is widely used in the food industry. In a glance, the physical properties of gelatine from several sources such as fish, bovine and porcine are similar. Therefore, distinguishing between the sources of gelatine is a tedious task. The differentiation of the gelatine from its sources requires an approach of a chemical reaction. This paper focused on the optimisation of Maillard reaction from different sources of gelatine by Response surface methodology (RSM). The experiment was designed with several imperative parameters; temperature, time and presence of metal ion Cu2+. The response was recorded from the absorbance of reacted gelatine mixture at specific wavenumber (420 nm) through UV-Vis instrumentation. The optimal reaction condition of all type of gelatines in water bath was 95°C for 9 hrs. From solution given, only 5 mM concentration of metal ion Cu2+ has an influence on the bovine gelatine compared to fish and porcine gelatine. Maillard reaction with a combination of UV-Vis spectroscopy is one of the convenient protocols for rapid authentication purpose. RSM help to optimize the reaction condition of gelatine from different sources.

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APA

Hamid, A. H., Elgharbawy, A. A., Rohman, A., Rashidi, O., Hammed, H., & Nurrulhidayah, A. F. (2019). Optimisation of browning index of maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication. Food Research, 3(5), 525–529. https://doi.org/10.26656/fr.2017.3(5).116

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