Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8954797 | Food Chemistry | 2019 | 4 Pages |
Abstract
Gelatin is commonly used in food supplements and in the form of soft or hard capsules. The source of gelatins is usually from porcine and bovine, and less commonly from vegetable and fish. Nevertheless, these different origins of gelatin have much similarity in term of structures, physicochemical properties and amino acid sequences. Due to these reasons, differentiation of the source of gelatins has been very difficult. In our present study, differentiation of sources of gelatin was made possible in a simplified yet economical method. Sample was prepared using ammonium sulfate precipitation and subjected to gel electrophoresis for protein separation. We have found a fraction of proteins which is able to differentiate porcine and bovine gelatins accurately, with distinctive protein bands in SDS-PAGE at 140â¯kDa and 110â¯kDa for bovine and porcine samples, respectively. This method was verified by 13 double-blinded gelatin samples, all the 13 samples were accurately identified.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Beow Keat Yap, Lay-Harn Gam,