FOOD RESOURCES 2017. Issue N 9. Article 22

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Створено: Середа, 21 листопада 2018, 12:03
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22. Modern instrumental methods for the identification of gelatin in foodstuffs
 
Ya. Zhukova, P. Petrov, T. Kobylinskaya 
Pages: 176-188
 
Abstract 
Gelatin is widely used in various industrial fields due to its unique physico-chemical and structural properties. Since that most of produced gelatin is bovine and porcine origin, it is important to develop methods of its detection, because in some countries there are restrictions on the use of such products, according to religious and cultural traditions. An analysis of existing methods of gelatin detection has shown that each approach has advantages and disadvantages. Most of them are still being processed only in scientific institutions, in laboratory conditions, on unique equipment. The most promising are the methods of ELISA (the enzyme-linked immunosorbent assay), but their disadvantage is the impossibility of detecting gelatin in complex matrixes and in high-temperature treatment’s samples. Also, serious attention should be paid to molecular-genetic methods, exactly to polymerase chain reaction. They are reliable, effective and reproducible. However, due to the considerable variability in the origin of gelatin and the variety of its chemical modifications, these methods require constant primers updating and complicated validation. Rapid development of nanotechnology stimulates using of spectral and chromatographic approaches of gelatin detection, which are convenient and high-precision, but require high purity of the test samples. Thus, the determination of the content and species of origin of gelatin is an extremely important issue in the field of food quality and safety control, which, at present, is insufficiently studied.
Key words: chromatography, gelatin, electrophoresis, ELISA, spectroscopy
 
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