Use of principal component analysis for differentiation of gelatine sources based on polypeptide molecular weights
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 typ...
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| Format: | Article |
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Elsevier
2014
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| _version_ | 1825948744968830976 |
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| author | Tukiran, Nur Azira Che Man, Yaakob Raja Nhari, Raja Mohd Hafidz Amin, Aina Ismail, Amin |
| author_facet | Tukiran, Nur Azira Che Man, Yaakob Raja Nhari, Raja Mohd Hafidz Amin, Aina Ismail, Amin |
| author_sort | Tukiran, Nur Azira |
| collection | UPM |
| description | 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. |
| first_indexed | 2024-03-06T08:33:51Z |
| format | Article |
| id | upm.eprints-35940 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2024-03-06T08:33:51Z |
| publishDate | 2014 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-359402016-02-12T02:29:56Z http://psasir.upm.edu.my/id/eprint/35940/ Use of principal component analysis for differentiation of gelatine sources based on polypeptide molecular weights Tukiran, Nur Azira Che Man, Yaakob Raja Nhari, Raja Mohd Hafidz Amin, Aina Ismail, Amin 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. Elsevier 2014-05-15 Article PeerReviewed 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 http://www.sciencedirect.com/science/article/pii/S0308814613017007 10.1016/j.foodchem.2013.11.066 |
| spellingShingle | Tukiran, Nur Azira Che Man, Yaakob Raja Nhari, Raja Mohd Hafidz Amin, Aina Ismail, Amin Use of principal component analysis for differentiation of gelatine sources based on polypeptide molecular weights |
| title | Use of principal component analysis for differentiation of gelatine sources based on polypeptide molecular weights |
| title_full | Use of principal component analysis for differentiation of gelatine sources based on polypeptide molecular weights |
| title_fullStr | Use of principal component analysis for differentiation of gelatine sources based on polypeptide molecular weights |
| title_full_unstemmed | Use of principal component analysis for differentiation of gelatine sources based on polypeptide molecular weights |
| title_short | Use of principal component analysis for differentiation of gelatine sources based on polypeptide molecular weights |
| title_sort | use of principal component analysis for differentiation of gelatine sources based on polypeptide molecular weights |
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