Description
Gelatin is obtained by partial hydrolysis and thermal
denaturation of collagen in animal skin, bone and other connective
tissue macromolecules protein, is the largest production and use of
collagen products. Classification gelatin, edible gelatin,
pharmaceutical gelatin, photographic gelatin, industrial gelatin;
points A and B two types of preparation methods for use is divided
into. A gelatin obtained by acid hydrolysis pigskin isoelectric
point of **8, good plasticity and elasticity; type B gelatin main
alkaline hydrolysis of animal skin or bone, the isoelectric point
of 4.**5.3, hardness.
The main component: â— ****0% protein **2% of
natural salt â— ***5% water without additives and
preservatives
MF: C**2H**1O*9N*1
The amino acid composition: Gelatin is a protein
composed of *8 amino acids. But it does not contain tryptophan and
cystine, and methionine content is low.
Characteristics: physical and chemical
properties of gelatin on the one hand is determined by the amino
acid sequence of the molecules and the corresponding spatial
structure, on the other hand, by environmental conditions such as
pH, ionic strength, and with other molecules, the role of the
decision.
Physical properties: white, yellow or yellow transparent or
translucent shiny brittle flakes or powder. Almost odorless and
tasteless. Insoluble in water, can absorb 5 to *0 times the weight
of water and expansion softening, soluble in hot water into a gel
in the cold, not soluble in ethanol, ether, chloroform and other
solvents, soluble in acetic acid aqueous solution of glycerol. *0%
to *5% of the solution to form a gel.
Features and functions of the gelatin: gel, film
formation, dispersion, adhesion, foaming, thickening agent,
tackifier, clarifying agents, fillers, stabilizers, multiple
electrolytes.
