Repository logo
  • English
  • Català
  • Čeština
  • Deutsch
  • Español
  • Français
  • Gàidhlig
  • Italiano
  • Latviešu
  • Magyar
  • Nederlands
  • Polski
  • Português
  • Português do Brasil
  • Srpski (lat)
  • Suomi
  • Svenska
  • Türkçe
  • Tiếng Việt
  • Қазақ
  • বাংলা
  • हिंदी
  • Ελληνικά
  • Српски
  • Yкраї́нська
  • Log In
    New user? Click here to register.Have you forgotten your password?
Repository logo
    Communities & Collections
    Research Outputs
    Fundings & Projects
    People
    Statistics
  • English
  • Català
  • Čeština
  • Deutsch
  • Español
  • Français
  • Gàidhlig
  • Italiano
  • Latviešu
  • Magyar
  • Nederlands
  • Polski
  • Português
  • Português do Brasil
  • Srpski (lat)
  • Suomi
  • Svenska
  • Türkçe
  • Tiếng Việt
  • Қазақ
  • বাংলা
  • हिंदी
  • Ελληνικά
  • Српски
  • Yкраї́нська
  • Log In
    New user? Click here to register.Have you forgotten your password?
  1. Home
  2. Staff Publications
  3. Scopus
  4. Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins
 
  • Details
Options

Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins

Journal
Food Chemistry
Date Issued
2010
Author(s)
Hashim D.M.
Man Y.B.C.
Norakasha R.
Shuhaimi M.
Salmah Y.
Syahariza Z.A.
DOI
10.1016/j.foodchem.2009.05.049
Abstract
In order to classify unknown gelatin into their species of origin, a simple and rapid method for the qualitative determination was developed using Fourier transform infrared (FTIR) in combination with attenuated total reflectance (ATR) and discriminant analysis. The spectra were analysed using a chemometric method, principal component analysis (PCA), to classify and characterise gelatin compounds using regions of the FTIR spectra in the range of 3290-3280 cm-1 and 1660-1200 cm-1 as calibration models. Results from PCA, which were subsequently represented by the Cooman's plot showed a clear distinction between gelatin samples of bovine and porcine origins. This qualitative approach, besides providing a rapid determination of the source of gelatin, may also be established based on a second derivative study of the FTIR spectrum to alleviate any doubt of the gelatin source for applications in the food and pharmaceutical industries. � 2009 Elsevier Ltd. All rights reserved.
Subjects

Attenuated total refl...

Cooman's plot

Discriminant analysis...

Fourier transform inf...

Gelatin

Welcome to SRP

"A platform where you can access full-text research
papers, journal articles, conference papers, book
chapters, and theses by USIM researchers and students.”

Contact:
  • ddms@usim.edu.my
  • 06-798 6206 / 6221
  • USIM Library
Follow Us:
READ MORE Copyright © 2024 Universiti Sains Islam Malaysia