Potential use of amino acids analysis for distinguishing bovine and porcine gelatins
Reverse Phase High Performance Liquid Chromatography (RP-HPLC) with pre-column derivatisation was used to obtain amino acid profiles of bovine and porcine standard gelatin samples from Sigma and Merck. Partial least-squares (PLS) regression was used to establish a calibration model and the R2 obtai...
| Main Authors: | , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Halal Products Research Institute, Universiti Putra Malaysia
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/19876/1/73-3.pdf |
| _version_ | 1825946424712364032 |
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| author | Rusli, Norakasha Mat Hashim, Dzulkifly Che Man, Yaakob Mustafa, Shuhaimi |
| author_facet | Rusli, Norakasha Mat Hashim, Dzulkifly Che Man, Yaakob Mustafa, Shuhaimi |
| author_sort | Rusli, Norakasha |
| collection | UPM |
| description | Reverse Phase High Performance Liquid Chromatography (RP-HPLC) with pre-column derivatisation was used to obtain amino acid profiles of bovine and porcine standard gelatin
samples from Sigma and Merck. Partial least-squares (PLS) regression was used to establish a calibration model and the R2 obtained was 0.991 and 0.983 for Sigma and Merck samples,respectively. Classification and characterization of the amino acids were based on principal components analysis (PCA). The results of PCA score plot showed that the method developed is capable of distinguishing gelatin sources by utilizing the main amino acids present in gelatin
which are glycine, proline and hydroxyproline, as a potential biomarkers. The RP-HPLC ensures accurate characterization of protein and amino acids. Besides that, it is a fast, repeatable and reliable method to be apply as routine work. It is believe that this method can be used to
determine the unknown source of raw gelatins. |
| first_indexed | 2024-03-06T07:46:50Z |
| format | Conference or Workshop Item |
| id | upm.eprints-19876 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T07:46:50Z |
| publishDate | 2009 |
| publisher | Halal Products Research Institute, Universiti Putra Malaysia |
| record_format | dspace |
| spelling | upm.eprints-198762018-08-03T01:06:16Z http://psasir.upm.edu.my/id/eprint/19876/ Potential use of amino acids analysis for distinguishing bovine and porcine gelatins Rusli, Norakasha Mat Hashim, Dzulkifly Che Man, Yaakob Mustafa, Shuhaimi Reverse Phase High Performance Liquid Chromatography (RP-HPLC) with pre-column derivatisation was used to obtain amino acid profiles of bovine and porcine standard gelatin samples from Sigma and Merck. Partial least-squares (PLS) regression was used to establish a calibration model and the R2 obtained was 0.991 and 0.983 for Sigma and Merck samples,respectively. Classification and characterization of the amino acids were based on principal components analysis (PCA). The results of PCA score plot showed that the method developed is capable of distinguishing gelatin sources by utilizing the main amino acids present in gelatin which are glycine, proline and hydroxyproline, as a potential biomarkers. The RP-HPLC ensures accurate characterization of protein and amino acids. Besides that, it is a fast, repeatable and reliable method to be apply as routine work. It is believe that this method can be used to determine the unknown source of raw gelatins. Halal Products Research Institute, Universiti Putra Malaysia 2009 Conference or Workshop Item NonPeerReviewed text en http://psasir.upm.edu.my/id/eprint/19876/1/73-3.pdf Rusli, Norakasha and Mat Hashim, Dzulkifly and Che Man, Yaakob and Mustafa, Shuhaimi (2009) Potential use of amino acids analysis for distinguishing bovine and porcine gelatins. In: 3rd IMT-GT International Symposium on Halal science and Management 2009, 21-22 Dec. 2009, KLIA Sepang, Malaysia. (pp. 14-18). |
| spellingShingle | Rusli, Norakasha Mat Hashim, Dzulkifly Che Man, Yaakob Mustafa, Shuhaimi Potential use of amino acids analysis for distinguishing bovine and porcine gelatins |
| title | Potential use of amino acids analysis for distinguishing bovine and porcine gelatins |
| title_full | Potential use of amino acids analysis for distinguishing bovine and porcine gelatins |
| title_fullStr | Potential use of amino acids analysis for distinguishing bovine and porcine gelatins |
| title_full_unstemmed | Potential use of amino acids analysis for distinguishing bovine and porcine gelatins |
| title_short | Potential use of amino acids analysis for distinguishing bovine and porcine gelatins |
| title_sort | potential use of amino acids analysis for distinguishing bovine and porcine gelatins |
| url | http://psasir.upm.edu.my/id/eprint/19876/1/73-3.pdf |
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