Investigation of factors affecting development of browning during Maillard reaction of gelatin

The development of browning of gelatin and hydrolyzate is affected by the reaction conditions of during xylose-induced Maillard reaction. Change in browning index increases with degradation of enzyme, concentration of xylose, presence of Cu and Fe ions and increase in type of reaction. However, in...

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Main Authors:	Hammed, Ademola Monsur, Hamzah, Anis, Asiyanbi-H, Tawakalit Tope, Mirghani, Mohamed Elwathig Saeed, Jaswir, Irwandi, Ahmad Fadzillah, Nurrulhidayah
Format:	Conference or Workshop Item
Language:	English
Published:	2017
Subjects:	TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/56935/ http://irep.iium.edu.my/56935/ http://irep.iium.edu.my/56935/1/Paper%20on%20Factors%20on%20Maillard%20Reaction.pdf

id	iium-56935
recordtype	eprints
spelling	iium-569352018-01-13T10:52:21Z http://irep.iium.edu.my/56935/ Investigation of factors affecting development of browning during Maillard reaction of gelatin Hammed, Ademola Monsur Hamzah, Anis Asiyanbi-H, Tawakalit Tope Mirghani, Mohamed Elwathig Saeed Jaswir, Irwandi Ahmad Fadzillah, Nurrulhidayah TP368 Food processing and manufacture The development of browning of gelatin and hydrolyzate is affected by the reaction conditions of during xylose-induced Maillard reaction. Change in browning index increases with degradation of enzyme, concentration of xylose, presence of Cu and Fe ions and increase in type of reaction. However, increase in concentration of Cu ion above 2.5mM lack significant effect on change in browning index of gelatin hydrolysate. The discrimination of gelatin is achievable in the first 6 hr of reaction time. There was high increase in browning index of fish hydrolyzate compared to that of mammalian source. This approach will found useful for development of rapid and cheap UV-spectroscopic method for Halal authentication. Contribution: We have investigated the use of UV-spectroscopy for development of protocol for specie specific gelatin authentication for halal industrial. The transformation of gelatin during xylose-induced browning reaction was adequately described using change in browning index. 2017-05-01 Conference or Workshop Item PeerReviewed application/pdf en http://irep.iium.edu.my/56935/1/Paper%20on%20Factors%20on%20Maillard%20Reaction.pdf Hammed, Ademola Monsur and Hamzah, Anis and Asiyanbi-H, Tawakalit Tope and Mirghani, Mohamed Elwathig Saeed and Jaswir, Irwandi and Ahmad Fadzillah, Nurrulhidayah (2017) Investigation of factors affecting development of browning during Maillard reaction of gelatin. In: ASIA International Multidisciplinary Conference 2017, 1st-2nd May 2017, Johor Bahru, Johor. http://www.utm.my/asia/
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	TP368 Food processing and manufacture
spellingShingle	TP368 Food processing and manufacture Hammed, Ademola Monsur Hamzah, Anis Asiyanbi-H, Tawakalit Tope Mirghani, Mohamed Elwathig Saeed Jaswir, Irwandi Ahmad Fadzillah, Nurrulhidayah Investigation of factors affecting development of browning during Maillard reaction of gelatin
description	The development of browning of gelatin and hydrolyzate is affected by the reaction conditions of during xylose-induced Maillard reaction. Change in browning index increases with degradation of enzyme, concentration of xylose, presence of Cu and Fe ions and increase in type of reaction. However, increase in concentration of Cu ion above 2.5mM lack significant effect on change in browning index of gelatin hydrolysate. The discrimination of gelatin is achievable in the first 6 hr of reaction time. There was high increase in browning index of fish hydrolyzate compared to that of mammalian source. This approach will found useful for development of rapid and cheap UV-spectroscopic method for Halal authentication. Contribution: We have investigated the use of UV-spectroscopy for development of protocol for specie specific gelatin authentication for halal industrial. The transformation of gelatin during xylose-induced browning reaction was adequately described using change in browning index.
format	Conference or Workshop Item
author	Hammed, Ademola Monsur Hamzah, Anis Asiyanbi-H, Tawakalit Tope Mirghani, Mohamed Elwathig Saeed Jaswir, Irwandi Ahmad Fadzillah, Nurrulhidayah
author_facet	Hammed, Ademola Monsur Hamzah, Anis Asiyanbi-H, Tawakalit Tope Mirghani, Mohamed Elwathig Saeed Jaswir, Irwandi Ahmad Fadzillah, Nurrulhidayah
author_sort	Hammed, Ademola Monsur
title	Investigation of factors affecting development of browning during Maillard reaction of gelatin
title_short	Investigation of factors affecting development of browning during Maillard reaction of gelatin
title_full	Investigation of factors affecting development of browning during Maillard reaction of gelatin
title_fullStr	Investigation of factors affecting development of browning during Maillard reaction of gelatin
title_full_unstemmed	Investigation of factors affecting development of browning during Maillard reaction of gelatin
title_sort	investigation of factors affecting development of browning during maillard reaction of gelatin
publishDate	2017
url	http://irep.iium.edu.my/56935/ http://irep.iium.edu.my/56935/ http://irep.iium.edu.my/56935/1/Paper%20on%20Factors%20on%20Maillard%20Reaction.pdf
first_indexed	2023-09-18T21:20:24Z
last_indexed	2023-09-18T21:20:24Z
_version_	1777411843406430208

Investigation of factors affecting development of browning during Maillard reaction of gelatin

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