Determination of Dog Gelatins Based on Amino Acid Profils and Chemometrics

Wiranti Sri Rahayu, Abdul Rohman, Sudibyo Martono

Abstract


Gelatin is a protein obtained by bolling skin, tendons, ligament, and bones with water. Gelatin is widely use in some food products and pharmaceutical industry. Some religions like Islam prohibited their followers to consume any food products containing pig and dog derivates, incluiding gelatin. The detection of some forbidden content in food product has been an important subect of stuydy in many countries. The current study was aimed to differentiate of dog gelatin from goat, bovine and porcine based on their amino acid profiles combined with chemometric of principal component analysis (PCA). Separation and determination of amino acid using liquid chromatography mass spechtroscopy. The results show that the fifth most amino acid content in dog gelatin were glutamic acid, glicine, alanine, arginine and methionin  .Parameters of peak heihgt percentage of each amino acids from each samples were analyzed by PCA. Based on PC1 and PC2, gelatin from dog, goat, bovine and porcine could be distinguished.

Keywords


dog gelatin; amino acid profile; principal component analysis

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DOI: 10.30595/pharmacy.v14i2.2021

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This work is licensed under a Creative Commons Attribution 4.0 International License.

ISSN: 2579-910X