Cover Image

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...

Full description

Saved in:
Bibliographic Details
Main Authors: Tukiran, Nur Azira, Che Man, Yaakob, Raja Nhari, Raja Mohd Hafidz, Amin, Aina, Ismail, Amin
Format: Article
Published: Elsevier 2014
Online Access:http://psasir.upm.edu.my/id/eprint/35940/
http://www.sciencedirect.com/science/article/pii/S0308814613017007
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.35940
record_format eprints
spelling my.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
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
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.
format Article
author Tukiran, Nur Azira
Che Man, Yaakob
Raja Nhari, Raja Mohd Hafidz
Amin, Aina
Ismail, Amin
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
author_facet Tukiran, Nur Azira
Che Man, Yaakob
Raja Nhari, Raja Mohd Hafidz
Amin, Aina
Ismail, Amin
author_sort Tukiran, Nur Azira
title 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_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_sort use of principal component analysis for differentiation of gelatine sources based on polypeptide molecular weights
publisher Elsevier
publishDate 2014
url http://psasir.upm.edu.my/id/eprint/35940/
http://www.sciencedirect.com/science/article/pii/S0308814613017007
_version_ 1643831602025857024
score 13.211869

Similar Items