![]() Gel strengths of bovine lung gelatin were comparable to or lower than and foam stability and emulsifying activity were lower than commercial bovine gelatin. Transmittance of bovine lung gelatin was substantially reduced compared to that of commercial bovine gelatin but had increased water and fat-binding capacity, and comparable or increased gelling and melting temperature. Bovine lung gelatin had pH, moisture and protein comparable to or less than that of commercial bovine gelatin and decreased ash. All bovine lung gelatin contained protein as the major proximate component, with little ash and non-detectable fat. Pepsin increased gelatin yield by about 9-fold that of heat extraction alone. ![]() Gelatin from bovine lungs was extracted using heat and pepsin and the resulting gelatins were characterized. Lei et al., 2009, Mass spectrometric detection of marker peptides in tryptic digests of gelatin: A new method to differentiate between bovine and porcine gelatin, Food Hydrocolloids, 23, 2001-2007.Gelatin is extracted from animal tissues using heat usually with low yields, but pepsin may increase high quality gelatin yield per unit of tissue. Su, 2008, Identification of marker peptides in digested gelatins by high performance liquid chromatography/mass spectrometry, Chin. Levieux, 2005, Differentiation of gelatins using polyclonal antibodies raised against tyrosylated bovine and porcine gelatins, J. Snyder et al., 1987, Practical HPLC Method Development 2nd Edition, Wiley Interscience, New York Gareis, 2007, Gelatine Handbook: Theory and Industrial Practice, Wiley-VCH, Germany. Inouye, 1996, Food allergy to gelatin in children with systemic immediate-type reactions, including anaphylaxis, to vaccines, J. Erwanto, 2012, Differentiation of lard and other animal fats based on triacylglycerols composition and principal component analysis, Int. Che Man, 2012, Analytical methods for gelatin differentiation from bovine and porcine origins and food products, J. Sabzevari, 2004, Differentiation of bovine and porcine gelatins using principal component analysis, J. ![]() Chaudry, 2004, Halal food production, CRC Press, USA ![]() Miller, 2005, Statistics and Chemometrics for Analytical Chemistry. Ismail, 2010, Use of the SAW sensor electronic nose for detecting the adulteration of virgin coconut oil with RBD palm kernel olein, J. Bhat, 2009, Fish gelatin: Properties, challenges and prospects as an alternative to mammalian gelatins, Food Hydrocolloids, 23, 563-576. Bhat, 2008, Gelatin alternatives for the food industry: Recent developments, challenges and prospects, Trends Food Sci. Liu, 2003, Effects of gelatins on calcium phosphate precipitation: A possible application for distinguishing bovine bone gelatin from porcine skin gelatin, J. Syahariza, 2010, Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins, Food Chem., 118, 856-860. Gelatin Handbook, USA: Gelatin Manufacturers Institute of America Hashim, D.M., Y.B.C. Senyuva, 2012, Detection of porcine DNA in gelatine and gelatine-containing processed food products-Halal/Kosher authentication, Meat Sci., 90, 686-689. Lively, 2012, Realtime PCR assays for detection and quantitation of porcine and bovine DNA in gelatin mixtures and gelatin capsules, J.Ĭserhati, T., 2010, Data evaluation in chromatography by principal component analysis. 60, Elsevier Academic Press, New YorkĬai, H., X. Regenstein, 2010, Fish Gelatin, In: Advances in Food and Nutrition Research, Taylor, S.
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