Emerging sustainable technologies for transformation of gelatin and gelatin-based films
Maillard reaction of gelatin from different sources exhibited similar reaction phases – the slow and the fast. Enzymatic degradation of gelatin prior to maillard reaction caused difference in the production of browning products among the species. Fish gelatin hydrolyzate displayed multi-fold incre...
| Main Authors: | , , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2017
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/56934/ http://irep.iium.edu.my/56934/ http://irep.iium.edu.my/56934/1/Paper%20on%20Emerging%20Technology.pdf |
| Summary: | Maillard reaction of gelatin from different sources exhibited similar reaction phases – the slow and the fast.
Enzymatic degradation of gelatin prior to maillard reaction caused difference in the production of browning
products among the species. Fish gelatin hydrolyzate displayed multi-fold increase in browning in the first six
hours compared to gelatin hydrolyzates from porcine and bovine. Although, the catalytic effect of Cu2+ during
Maillard reaction was relatively similar in all the gelatin samples, Cu2+ affect gelatin hydrolyzates differently. The variation in change in browning index of chymotrypsin digested gelatin in presence of Cu2+ could be valuable for development of efficient UV-spectroscopy method for gelatin differentiation. Future works will investigate the effects of other reaction conditions on change in browning index of enzymatic hydrolysates from gelatin. |
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