Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication

Gelatine, as the product of collagen extraction from animals, is widely used in the food industry.In a glance, the physical properties of gelatine from several sources such as fish, bovine and porcine are similar.Therefore, distinguishing between the sources of gelatine is a tedious task.The differentiation of the gelatine from its sources requires an approach of a chemical reaction.This paper focused on the optimisation of Maillard reaction from different sources of gelatine by Response surface methodology (RSM).The experiment was designed with several imperative parameters; temperature, time and presence of metal ion Cu .The response was recorded from the absorbance of reacted gelatine mixture at specific wavenumber (420 nm) through UV-Vis instrumentation.The optimal reaction condition of all type of gelatines in water bath was 95°C for 9 hrs.From solution given, only 5 mM concentration of metal ion Cu has an influence on the bovine gelatine compared to fish and porcine gelatine.Maillard reaction with a combination of UV-Vis spectroscopy is one of the convenient protocols for rapid authentication purpose.RSM help to optimize the reaction condition of gelatine from different sources.