Gelatin bovine3/15/2023 ![]() Gelatin and gelatin based products are currently classified as doubtful because haram (porcine) gelatin is the most abundant. Increase in Halal awareness among Muslims has called for great need of food-source authentications. 2004) and vegetarians avoid animal based products. For examples, Muslims and Jews reject porcine based food derivatives, Chinese traditional medicine use only gelatin from donkey skin for treatment of some disease ( Nemati et al. Consumers’ concern about gelatin source is due to cultural and religious beliefs. The sources of most commercial gelatin are from mammalian (bovine and mostly porcine) bone and hide ( Shabani et al. Gelatin is a hydrocolloid with unique properties and can function as gelling, thickener, foaming agent, plasticizer, texture and binding agent ( Sahilah et al. Gelatin is among the most studied Halal ingredient because of its vast usage in pharmaceutical and food products. Apart from increasing Muslim population and Halal awareness, Halal market is driven by development of Halal ingredients authentication methods that strengthening consumers’ confident ( Malik et al. Kajian ini mengulas secara ringkas penemuan-penemuan dan cabaran-cabaran dalam bidang penyelidikan ini dan menyediakan cadangan untuk lebih banyak penyelidikan mengenai perkembangan kaedah pengesahan (autentikasi) yang pantas dan gelatin yang telah berubah akibat pemprosesan.Īs at 2013, the global Halal market size was about 580 to 660 billion US Dollars and has great potential to increase in the future year ( Jahangir et al. Keberkesanan kaedah pengesahan (autentikasi) gelatin adalah suatu cabaran besar disebabkan oleh transformasi gelatin semasa pemprosesan dan persamaan rapat diantara struktur gelatin. Kaedah-kaedah ini memakan masa dan memerlukan peralatan bermodal intensif dengan kos yang besar. Tujuh kaedah pengesahan (autentikasi) gelatin yang telah dilaksanakan termasuk kaedah: berasaskan asid nuklik, imunokimia, analisis elektroforetik, spektroskopi, spektrometrik massa, kaedah kromatograf-kimometrik dan serapan kimia. Asas galakan untuk diadakan pengesahan (autentikasi) sumber gelatin adalah disebabkan kepercayaan agama dan budaya, pencegahan penipuan makanan dan isu kesihatan. In contrast, SDS-PAGE analysis does not give a real differentiation, except for porcine gelatin, that fragments which on 2 hour incubation show two peptide fragments with molecular sizes below 36,2 kDa and 28.6 kDa.Gelatin adalah bahan farmaseutikal dan makanan yang sangat terkenal serta menjadi ramuan yang paling banyak dikaji dalam bidang penyelidikan Halal. This indicates that the relative amino acid compositions from two sources of gelatins were relatively different. In terms of FTIR spectra, both gelatin have wavenumber at 3300-3400 cm -1 (NH stretching), 1600 cm -1 (C=O stretching, amida), 1500 cm -1 (C-N stretching), and at 620-767 cm -1 (OCN bending). In UV-Vis spectroscopy, both gelatin source before and after hydrolysis had different absorbance at 229 nm and 240 nm showing the proportion of C=O amida and differences in two-dimensional conformation of the peptide. Gelatins fragments then analyzed by UV-Vis and FTIR spectroscopy to characterize the functional groups on each source of gelatins, followed by SDS-PAGE ( Sodium Duodecylsulphate Polyacrylamide Gel Electrophoresis) to identify the molecular weight of the resulting fragments. ![]() In this study, we expect to produce the fragment of gelatins with differentiation in relative molecular weights. In this study, pepsin (EC 3.4.23.1) was used to hydrolyze the two sources of gelatin with consideration to its ability to digest up to 20% of ingested amide bonds by cleaving preferentially after the N-terminal of aromatic amino acids such as phenylalanine, tryptophan, and tyrosine. This study was conducted to explore the differentiation of bovine and porcine gelatins before and after pepsin hydrolysis based on peptide pattern from spectroscopic and electrophoretic analysis due to development of the halal food products analysis.
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