BUKU ABSTRAK - Universiti Putra Malaysia

Amino Acids Analysis for Distinguishing Bovine and Porcine Gelatins
Mr. Dzulkifly Mat Hashim
Norakasha Rusli, Yaakob Che Man and Shuhaimi Mustafa
Institute of Products Halal Research, University Putra Malaysia,
43400 UPM Serdang, Selangor, Malaysia.
+603-8941 7344/7434; dzulkifly@gmail.com
Reverse Phase High Performance Liquid Chromatography (RP-HPLC) with pre-column derivatisation
was used to obtain amino acid profiles of 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 showed that the method developed is capable of distinguishing gelatin
sources by utilising the main amino acids present in gelatin which are glycine, proline and hydroxyproline. This
simple method may be useful to determine the origin of gelatins.
Keywords: RP-HPLC, gelatin, PLS, PCA, glycine, proline, hydroxyproline
Screening and Optimisation of Edible Coating Components for Coating of Berangan
Banana (Musa sapientum Cv. Berangan)
Prof. Dr. Azizah Osman
Hoda Jafarizadeh Malmiri, Tan Chin Ping and Russly Abdul Rahman
Faculty of Food Science and Technology, University Putra Malaysia,
43400 UPM Serdang, Selangor, Malaysia.
+603-8946 8373/8375; azosman@putra.upm.edu.my
Edible coatings are thin layers of natural and environmental friendly material applied to the fruits surface in
addition to or as a replacement for natural protective waxy coatings to create a modified atmosphere within the
fruits and delay their ripening process. Type and concentration of edible coating components have important effects
on the quality characteristics of coated fruits. While protein and polysaccharide coatings have excellent barrier
properties against O2 and CO2., coatings based on lipid components are effective towards water vapour transition.
Green mature Berangan banana was coated with four edible coating formulations based on pectin-sorbitol-bees
wax, hydroxypropylmrthyl cellulose-glycerol-stearic acid, sodium carboxymethyl cellulose-glycerol-sodium
caseinate and banana flour-glycerol-pectin. The effect of coatings on weight loss, firmness, total colour difference
(TCD), total soluble solids content (TSS) and pH of coated bananas 10 days after coating at 26?2?C and 40-
50% RH, indicated that among these coating systems, edible coating based on sodium carboxymethyl celluloseglycerol-sodium
caseinate significantly delayed the ripening of coated banana as compared to control sample.
Response surface methodology was used to predict the effects and to optimize the concentration of sodium
carboxymethyl cellulose (0.1-1.5% w/w), sodium caseinate (0-1% w/w) and glycerol (0-2% w/w) on storage
quality of coated banana. Weight loss, firmness, TCD, TSS and titratable acidity were selected as responses. The
optimum concentration of sodium carboxymethyl cellulose, sodium caseinate and glycerol for coating banana
were predicted to be 1.32%, 0.40% and 0.86%, respectively. No significant difference between experimental and
predicted values verified the accuracy of the response surface models employed.
Keywords: Berangan banana, edible coating, sodium carboxymethyl cellulose, sodium caseinate, glycerol response surface
methodology
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Food