Ossein Gelatin Research Articles

Soft Textural and Emulsifiable Gelatin Formed by Conjugating with Fatty-Acylated Saccharide

Ossein gelatin (OG) and low-molecular-weight ossein gelatin (LOG) were conjugated with a glucose/fructose stearic acid monoester (GE/FE), which had been prepared from the hydrolysate of a sucrose stearic acid diester, by the Maillard reaction to improve their physical properties. The molar ratio of each conjugate (GE/FE-OG or GE/FE-LOG) was about 1:1, and the conjugation resulted in a decreased isoelectric point. The GE/FE-OG gel showed a lower storage modulus, melting temperature, and enthalpy change than those for the OG gel at both the early and late stages of gelation, and each gel at pH 3.0 showed somewhat lower characteristics than those at pH 7.0. The conjugates acquired superior emulsifying ability, GE/FE-LOG in particular exhibiting markedly higher emulsifying ability in the acidic pH range, in the presence of NaCl, and over a wide temperature range. It is thus expected that conjugation with GE/FE could be effective for providing a new type of gelatin with a soft texture, easy melting, and emulsifying ability.

Soft and Ca‐retaining Gelatin Prepared by Conjugating with Acidic Saccharides

ABSTRACT: Gelatin samples conjugated with acidic saccharides such as glucuronic acid, alginic acid oligosac‐charide, and low‐molecular‐weight alginic acid were prepared to improve the functional properties of ossein gelatin by the Maillard reaction. The conjugation resulted in a decreased isoelectric point, retardate gelation time, low storage modulus, and low melting temperature and enthalpy of gelatin gel; in particular, low‐molecular‐weight alginic acid resulted in a large improvement. The alginic acid oligosaccharide‐conjugated gelatins and low‐molecular‐weight alginic acid‐conjugated gelatins had calcium‐retaining ability, and the latter exhibited calcium‐aggregating ability. It is thus considered that conjugation with low‐molecular‐weight alginic acid could be effective for providing a new type of gelatin with a soft texture and calcium‐retaining and calcium‐aggregating ability.

Improved SDS-PAGE Molecular Weight Determination of a Succinylated Limed Ossein Gelatin

Solutions of succinylated gelatin are administered intravenously to patients as a substitute for blood plasma, and the weight-average molecular weight (M w )of the succinylated gelatin is a key parameter that governs the intravascular persistence and its clinical effectiveness as a plasma substitute. However, existing methods for determining M w values and its distribution for succinylated gelatin yield different answers, as their calibration procedures vary. In this study, SEC/MALLS (size exclusion chromatography with multiangle laser light scattering), a technique that is independent of external calibrants, was used to verify the suitability of two potential SDS-PAGE (sodium dodecyl sulfate-polyacrylamide gel electrophoresis) calibration standards (i.e., globular proteins and cyanogen bromide cleaved collagen peptides). It was concluded that both globular proteins and collagen CNBr peptides were unsuitable as calibrants for molecular weight determination of succinylated gelatin by SDS-PAGE. The effect of both chemical composition and structure of proteins on separation by SDS-PAGE suggests that more suitable calibration standards would be those derived from the parent succinylated gelatin.

Acid Ossein Gelatin

The properties and manufacture of acid ossein gelatin are discussed with particular reference to the use of acid ossein gelatin in the photographic and allied industries.The effect that the demineralizing process has on the properties of the gelatin extracted has been investigated with different demineralizing media. Loss of amide ammonia during the commercial demineralizing of bone has been confirmed and the rate of this toss has been studied using calcium and ammonia analyses. Different types of acid or lime processed gelatins can be distinguished also by analysis of their titration curves. From both experimental and calculated titration curve data, some correlations are found xvith gelatin amide content and isoelectric point.A literature review is given, highlighting some of the applications found for acid ossein gelatin in the photographic industry.

Some Improvements to the Manufacturing Technology for Skin Photo-Gelatin

AbstractThree new concepts are proposed producing skin photo-gelatin. 1) The yield of gelatin from the traditional metlurd ot production is too low. It can be increased greatly if the technology is suitably improved. 2) To obtain a product with a high quality the old. three main elements at extraction hatv been reviewed and three new elements for pre-treatment, and three new elements for extraction haiv been applied, in all six main elements. 3) The energy consumption should be dependent on the necessity to guarantee the quality.Obviously these three new concepts can also be applied to ossein gelatin.

Impact of Non-gelatin Components Present in Gelatin on Sulphur-plus-Gold Chemical Sensitization of a 3-D Polydispersed Emulsion

Non-gelatin components present in gelatin can have a significant impact on chemical sensitization despite their low concentrations. A limed bovine ossein gelatin was spiked with various inorganic ions and non-gelatin proteins that contained cysteine and cystine. These gelatins were used to compare sensitization sensitivity to varia-tion in gelatin chemistry with that of bromide (pAg) variation. Chemical sensitization was carried out at fixed levels of sulphur and gold sensitizers. Variation in gelatin chemistry altered sensitometric performance of the emulsion similarly to small variations in pAg. Control of non-gelatin chemistry is desirable to minimize photographic change.

Preparative Chromatography and Analysis of Molecular Weight Fractions of Gelatin

AbstractPreparative scale gel filtration chromatography has been used to isolate different molecular weight fractions of gelatin for subsequent chemical analysis. The broad molecular weight distribution of gelatin was fractionated into four regions corresponding to high molecular weight, beta, alpha and low molecular weight material. Characterization of the isolated fractions included molecular weight distribution, amino acid composition, total active sulphur measured by cysleic acid analysis after oxidative hydrolysis and analysis of the pyridinoline crosslinks. A limed bovine ossein gelatin was characterized by these ttxhniques.

Gelatin film formation at the air/water interface

The surface active characteristics of gelatin molecules were studied by measuring the surface tension of dilute limed and acid osscin gelatin solutions. A predicted response to increases in temperature and concentration was obtained. The pH variation revealed behavioural differences between a limed and acid ossein gelatin. Acid ossein gelatins remained relatively unresponsive to changes in solution pH, whereas the rate of change in surface tension (δ) of a limed gelatin solution increased when the molecules were positively charged. A transition in the latter behaviour was observed at approx. pH 5, consistent with the isoelectric point of the limed samples.

Gelatinization of pigskin collagen as compared with ossein.

When gelatin is prepared by the lime process, short-term liming is favorable for the production of gelatin with a narrow distribution of molecular weight and extremely prolonged liming induces an increase in the content of low molecular weight components and remarkable lowering in physical properties such as viscosity and jelly strength. Thus, 30 days-limed and 60°C-extracted ossein gelatin consisted mainly of the a component and its molecular weight distribution was the narrowest. When pigskin was used as raw material the gelatin with a correspondingly narrow distribution of molecular weight was produced under the conditions of 15 days-liming and 50°C-extraction.

The Estimation of Restrainers

AbstractA quantitative method is described for the chromatographic separation and subsequent polarographic estimation of adenine in gelatin. The method, which has been applied to about 200 gelatins, has two important features. It is specific for adenine and enables a visual assessment of other purines and pyrimidines to be mode in the course of the procedure.Hide gelatins have adenine contents from 10 200 ppm., but the large majority are from SO 50 ppm., ossein gelatin contains from 4–6 ppm., and pigskin between 30 and 50 ppm.

The variation of the viscosity of gelatin sols with temperature

AbstractThe variation of the viscosity with temperature has been studied on sols of an isoelectric ossein gelatin, and representation of this variation has been found possible by means of an equation of the type ν = AeK/T.The term A has been shown to be a function of the percentage (weight) concentration of gelatin in the sol.A working hypothesis has been made that the hydration of the gelatin particles, during soaking, persists on dispersion; the decrease in viscosity with rising temperature is represented as due, in the main, to a progressive loss of the absorbed water back to the free dispersion medium, thereby decreasing the ratio of weight of dispersed phase to weight of dispersion medium.Expression of the viscosity as a function of this ratio had yielded an equation representing the variation of the viscosity with concentration of gelatin.The reversibility of the viscosity‐temperature variation has been explained as being due to the rupture and subsequent re‐formation of hydrogen bonds set up between the water molecules and the lyophilic peptide groups in the gelatin particles.

Maintenance of the Blood Level of Penicillin After Intramuscular Injection

Blood concentrations of penicillin were maintained at measurable levels for as long as seven or eight hours following single intramuscular injections of penicillin in the dog and in patients by means of vehicles containing 6 per cent. to 20 per cent. ossein gelatin and a long-acting vasoconstrictor drug. Intramuscular administration of penicillin can thus be carried on with three instead of eight injections per day with less variation in the extremes of penicillin blood levels.

A Nile Blue Culture Medium for Lipolytic Microorganisms

A culture medium for the enumeration of lipolytic microörganisms is presented which makes use of Nile blue sulfate as a specific indicator for detecting changes in neutral fats. It is prepared as follows:—20 g. agar (Bacto) is dissolved in 1000 cc. beef infusion broth prepared in the usual way; the whole filtered and the reaction adjusted to pH 7.4; 100 cc. amounts are distributed in flasks and sterilized in the autoclave at 15 pounds pressure for 20 minutes. A dye-fat emulsion is then prepared by first dissolving 4 g. ossein gelatin (200 Bloom, isoelectric point at pH 5.6) in 100 cc. distilled water at 60° C. and sufficient N/10 NaOH added to bring the reaction to pH 7.2. The gelatin solution is first shaken vigorously in a stoppered bottle which contains 100 cc. U.S.P. cotton-seed oil to which has been added 0.1 g. Nile blue sulfate (C.I. No. 913, dye content 90%, solubility 0.15 g. in 100 cc. water) and then put thru a hand homogenizer until the oil globules are about 10μ in diameter. After sterilization in the autoclave at 15 pounds pressure for 20 minutes, the emulsion which was originally blue, turns deep pink.When plates are to be poured, 100 cc. of the sterile infusion agar base are liquified and while still hot, 10 cc. of the sterile dye-fat emulsion are added aseptically. The whole is well mixed and allowed to cool to 45° C. before being poured into plates. Before inoculation the medium has a rich salmon-pink color. Colonies of organisms which decompose fats appear as light blue colonies surrounded by a narrow zone of decolorized, transparent medium when incubated for 3–4 days at room temperature. Non-lipolytic colonies appear white or pink. The medium is equally efficient both with pour and steak plates, the former being desirable for quantitative work.