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Use of principal component analysis for differentiation of gelatine sources based on polypeptide molecular weights


Citation

Tukiran, Nur Azira and Che Man, Yaakob and Raja Nhari, Raja Mohd Hafidz and Amin, Aina and Ismail, Amin (2014) Use of principal component analysis for differentiation of gelatine sources based on polypeptide molecular weights. Food Chemistry, 151. pp. 286-292. ISSN 0308-8146; ESSN: 1873-7072

Abstract / Synopsis

The study was aimed to differentiate between porcine and bovine gelatines in adulterated samples by utilising sodium dodecyl sulphate–polyacrylamide gel electrophoresis (SDS–PAGE) combined with principal component analysis (PCA). The distinct polypeptide patterns of 6 porcine type A and 6 bovine type B gelatines at molecular weight ranged from 50 to 220 kDa were studied. Experimental samples of raw gelatine were prepared by adding porcine gelatine in a proportion ranging from 5% to 50% (v/v) to bovine gelatine and vice versa. The method used was able to detect 5% porcine gelatine added to the bovine gelatine. There were no differences in the electrophoretic profiles of the jelly samples when the proteins were extracted with an acetone precipitation method. The simple approach employing SDS–PAGE and PCA reported in this paper may provide a useful tool for food authenticity issues concerning gelatine.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Medicine and Health Science
Halal Products Research Institute
DOI Number: https://doi.org/10.1016/j.foodchem.2013.11.066
Publisher: Elsevier
Keywords: Gelatine polypeptides; Principal component analysis; Acetone precipitation; Food authenticity; Adulteration
Depositing User: Nurul Ainie Mokhtar
Date Deposited: 12 Feb 2016 10:29
Last Modified: 12 Feb 2016 10:29
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2013.11.066
URI: http://psasir.upm.edu.my/id/eprint/35940
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