title: RP-HPLC method using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate incorporated with normalization technique in principal component analysis to differentiate the bovine, porcine and fish gelatins.
abstract: The amino acid compositions of bovine, porcine and fish gelatin were determined by amino acid analysis using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as derivatization reagent. Sixteen amino acids were identified with similar spectral chromatograms. Data pre-treatment via centering and transformation of data by normalization were performed to provide data that are more suitable for analysis and easier to be interpreted. Principal component analysis (PCA) transformed the original data matrix into a number of principal components (PCs). Three principal components (PCs) described 96.5% of the total variance, and 2 PCs (91%) explained the highest variances. The PCA model demonstrated the relationships among amino acids in the correlation loadings plot to the group of gelatins in the scores plot. Fish gelatin was correlated to threonine, serine and methionine on the positive side of PC1; bovine gelatin was correlated to the non-polar side chains amino acids that were proline, hydroxyproline, leucine, isoleucine and valine on the negative side of PC1 and porcine gelatin was correlated to the polar side chains amino acids that were aspartate, glutamic acid, lysine and tyrosine on the negative side of PC2. Verification on the database using 12 samples from commercial products gelatin-based had confirmed the grouping patterns and the variables correlations. Therefore, this quantitative method is very useful as a screening method to determine gelatin from various sources.
authors.affiliation: Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.
authors.forename: M I
authors.initials: MI
authors.lastname: Azilawati
authors.affiliation: Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.
authors.forename: D M
authors.initials: DM
authors.lastname: Hashim
authors.affiliation: Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.
authors.forename: B
authors.initials: B
authors.lastname: Jamilah
authors.affiliation: Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia; Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia. Electronic address: aminis@upm.edu.my.
authors.forename: I
authors.initials: I
authors.lastname: Amin
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D000634:Aminoquinolines / Q000737:chemistry*; D000818:Animals; D002219:Carbamates / Q000737:chemistry*; D002417:Cattle; D002851:Chromatography, High Pressure Liquid; D056148:Chromatography, Reverse-Phase; D005399:Fishes; D005524:Food Technology / Q000379:methods*; D005780:Gelatin / Q000737:chemistry*; D025341:Principal Component Analysis; D017747:Seafood / Q000032:analysis; D013552:Swine
chemical_list: C078178:6-aminoquinolyl-N-hydroxysuccinimidyl carbamate; D000596:Amino Acids; D000634:Aminoquinolines; D002219:Carbamates; D005780:Gelatin
keywords: 6-Aminoquinolyl-N-hydroxysuccinimidyl carbamate reagent; Gelatin; Normalization; Principal component analysis (PCA)