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International Journal of Food Science
Volume 2017 (2017), Article ID 2576394, 5 pages
Research Article

Evaluation of Catalytic Effects of Chymotrypsin and Cu2+ for Development of UV-Spectroscopic Method for Gelatin-Source Differentiation

1International Institute for Halal Research and Training (INHART), International Islamic University Malaysia (IIUM), Gombak, Kuala Lumpur, Malaysia
2Plant Sciences Department, North Dakota State University, Fargo, ND, USA
3Biotechnology Engineering Department, International Islamic University Malaysia (IIUM), Gombak, Kuala Lumpur, Malaysia

Correspondence should be addressed to Ademola Monsur Hammed

Received 24 February 2017; Revised 24 July 2017; Accepted 7 September 2017; Published 8 October 2017

Academic Editor: Salam A. Ibrahim

Copyright © 2017 Anis Hamizah et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The consumers interest in gelatin authentication is high due to allergic reactions and adoption of Halal and Kosher eating cultures. This research investigated browning development due to enzymatic hydrolysis and presence of Cu2+ during Maillard reaction of fish, porcine, and bovine gelatin. The rate of browning index samples showed two phases—rapid and slow—for all the gelatin samples and changes in browning index () were increased (>100%) in presence of Cu2+. of enzymatic hydrolysates were different among the gelatin species. Fish gelatin hydrolyzate displayed > 400% increase in browning in the first six hours compared to gelatin hydrolyzates from porcine (200%) and bovine (140%). The variation in of chymotrypsin digested gelatin in presence of Cu2+ could be valuable for the development of an efficient UV-spectroscopic method for gelatin differentiation.