![]() Effects of gelatins on calcium phosphate precipitation: a possible application for distinguishing bovine bone gelatin from porcine skin gelatin. Journal of Food and Pharmaceutical Sciences 1(3): 68–73. Differentiation of bovine and porcine gelatin based on spectroscopic and electrophoretic analysis. Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins. Hashim D M, Man Y B C, Norakasha R, Shuhaimi M, Salmah Y and Syahariza Z A. In: Proteomics today: Protein assessment and biomarkers using mass spectrometry, 2d electrophoresis, and microarray technology. Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis. A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical products. Grundy H H, Reece P, Buckley M, Solazzo C M, Dowle A A, Ashford D, Charlton A J, Wadsley M K and Collins M J. Detection of porcine DNA in gelatine and gelatine-containing processed food products-Halal/Kosher authentication. Journal of Food Composition and Analysis 25(1): 83–87. Real-time PCR assays for detection and quantitation of porcine and bovine DNA in gelatin mixtures and gelatin capsules. Ĭai H, Gu X, Scanlan M S, Ramatlapeng D H and Lively C R. Rapid Communications in Mass Spectrometry 23(23): 3843–3854. Species identification by analysis of bone collagen using matrix-assisted laser desorption/ionisation timeof-flight mass spectrometry. ![]() īuckley M, Collins M, Thomas-Oates J and Wilson J C. Biochimica et Biophysica Acta (BBA) - Bioenergetics 1767(9): 1073–1101. Use of principal component analysis for differentiation of gelatine sources based on polypeptide molecular weights. Īzira T N, Man Y B C, Hafidz R N R M, Aina M A and Amin I. RP-HPLC method using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate incorporated with normalization technique in principal component analysis to differentiate the bovine, porcine and fish gelatins. Īzilawati M I, Hashim D M, Jamilah B and Amin I. Fucose-containing sulfated polysaccharides from brown seaweeds inhibit proliferation of melanoma cells and induce apoptosis by activation of caspase-3 in vitro. (2nd ed.) Totowa, NJ: Humana Press, 2.Īle M T, Maruyama H, Tamauchi H, Mikkelsen J D and Meyer A S. Article DetailsĪitken A and Learmonth M P. 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. 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. Gelatin adalah bahan farmaseutikal dan makanan yang sangat terkenal serta menjadi ramuan yang paling banyak dikaji dalam bidang penyelidikan Halal. This review concisely presents findings and challenges in this research area and suggests needs for more researches on development of rapid authentication method and process-transformed gelatins. Reliability of gelatin authentication methods is challenged mostly by transformation of gelatin during processing and close similarities among gelatin structures. These methods are time consuming, and require capital intensive equipment with huge running cost. Seven gelatin authentication methods that have been developed include: nucleic acid based, immunochemical, electrophoretic analysis, spectroscopic, mass-spectrometric, chromatographic-chemometric and chemisorption methods. ![]() Interest in source gelatin authentication is based on religious and cultural beliefs, food fraud prevention and health issues. Gelatin is a very popular pharmaceutical and food ingredient and the most studied ingredient in Halal researches.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |