Differentiation of L-cysteine Sources using FTIR and Raman Spectroscopy
نویسندگان
چکیده
L-cysteine is a food additive that used in bakery ingredient. It as stabilizer to soften the texture of dough. However, primary sources could be controversial it might derive from animal and human parts. This study aimed differentiate by using Attenuated Total Reflection Fourier Transform Infrared (ATR-FTIR) Raman spectroscopy. Raw materials pig bristles, hair, cow horn, duck feather chicken were analysed. The result found ATR-FTIR preferable rather than spectroscopy differentiating L-cysteine. Data pre-treatment was carried out provide more suitable for analysis easier interpretation. Accordingly, principal component (PCA) transformed transmittance into number components (PCs).Five distinct groups successfully differentiated PCA. proposed method offers fast environmentally friendly approach distinguish source sources. Hence, this would beneficial origin determination additives.
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ژورنال
عنوان ژورنال: Halalpshere
سال: 2021
ISSN: ['2773-6040']
DOI: https://doi.org/10.31436/hs.v1i1.26