ATR-FTIR Spectroscopy For Discrimination Of Gelatin From Different Sources: A Comparative Study.

Research Journal of Pharmaceutical, Biological and Chemical Sciences

article

Lamyaa M. Abbas¹  Gehan. A-R Ahmed.¹ 

[1] Spectroscopy Dept., Physics Division, National Research Centre

关键词: ATR-FTIR spectroscopy;    gelatin;    fish;    bovine;    porcine.;   

DOI  :  10.33887/rjpbcs/2020.11.4.16

学科分类：工程和技术（综合）

来源: Research Journal of Pharmaceutical, Biological and Chemical Sciences

【 摘 要 】

Gelatin is a fibrous protein that is widely used in several industrial food, cosmetic, pharmaceutical andmedical applications. Gelatinisobtainedfrom porcine and bovine sources. In this study, attenuated totalreflection Fourier transform infrared spectroscopy (ATR-FRIR] was utilized to discriminate between gelatinfrom cold water fish skin (GF], type B from bovine skin (GB] and Type A from porcine skin (GA]. ATR-FTIR-1 -1 -1 - spectra of GF, GB, and GA were recorded and the absorption ratios, 1630 cm /1527 cm , 1239 cm /1630 cm 1 -1 -1 and 1239 cm /1448 cm were calculated, difference spectramethod, curve fitting analysis and secondderivative of the amide I bands were performed. The results revealed that GA has the highest value of the-1 -1 absorption ratio of 1630 cm /1527 cm as compared to those of GF and GB. Moreover, all gelatin types have βsheet, helix, Random coil and β turn protein secondary structure but with different proportions. GB and GFwere rich in β sheet content while GA possesses a large amount of random coil and triple helix. It can beconcluded that conventional ATR-FTIR spectroscopy discriminated clearly between the three types of testedgelatin and it will be a simple and rapid method for differentiation between other types of gelatin..

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