Corpus ID: 43837332

Differentiation of bovine and porcine gelatins in processed products via sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and principal component analysis (PCA) techniques

@article{Tukiran2012DifferentiationOB,
  title={Differentiation of bovine and porcine gelatins in processed products via sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and principal component analysis (PCA) techniques},
  author={Nur Azira Tukiran and I. Amin and Y. C. Man},
  journal={international food research journal},
  year={2012},
  volume={19},
  pages={1175-1180}
}
  • Nur Azira Tukiran, I. Amin, Y. C. Man
  • Published 2012
  • Chemistry
  • international food research journal
  • Gelatin is widely used in food and pharmaceutical products. However, the addition of gelatin especially in food products becomes a controversial issue among Muslims due to its animal origin. Thus, the present study was aimed to detect and differentiate the origin of gelatin added in processed foods using a combination method of sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and Principal Component Analysis (PCA). Porcine gelatin had exhibited 11 prominent polypeptides… CONTINUE READING
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