“…Seventeen amino acids were determined comprising of Hyp, Asp, Ser, Glu, Gly, Arg, Thr, Ala, Pro, Cys, Tyr, Val, Met, Lys, Ile, Leu and Phe. However, acid hydrolysis process that was conducted at a very high temperature in an extensive period of time had partially destroyed the Cys (Bartolomeo & Maisano, 2006;Masuda & Dohmae, 2011). As a result, His and Cys were excluded, thus making the total number of variables that contributed for gelatin differentiation was 16.…”