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Do you really know about gelatin?
2022-03-16
Gelatin is a macromolecular hydrophilic colloid, which is the product of partial hydrolysis of collagen. According to properties and uses, it can be divided into photographic gelatin, edible gelatin and industrial gelatin. According to different uses, the quality requirements for gelatin are also different. When used as an adhesive, bond strength is primarily required. When used in photography, food, medicine, etc., the purity of the product is emphasized.

Gelatin, a colorless to pale yellow solid in powder, flakes or lumps. It's glossy, odorless, and tasteless. The relative molecular mass is about 50,000 to 100,000, and the relative density is 1.3 to 1.4. It is insoluble in water, but it can absorb 5-10 times of water when immersed in water and swell and soften.

If the gelatin is heated, it will dissolve into a colloid, and it will become a gel when cooled below 35-40°C; if the aqueous solution is boiled for a long time, the properties will change due to decomposition, and no gel will be formed after cooling. Insoluble in ethanol, ether, soluble in hot water, glycerol, propylene glycol, acetic acid, salicylic acid, phthalic acid, urea, thiourea, thiocyanate and potassium bromide.

Gelatin does not solidify when the concentration is less than 5%, and usually forms a gel with a 10%-15% solution. The gelation temperature varies with concentration, coexisting salts and pH. Viscosity and gel strength vary with relative molecular mass distribution and are also affected by pH, temperature, and electrolytes. If the solution of this product encounters formaldehyde, it will become an irreversible gel that is insoluble in water. This product is easy to absorb moisture, and it is easy to breed and rot. It should be noted during storage that various amino acids can be obtained after hydrolysis.

Gelatin is a protein obtained by partially hydrolyzing collagen. Gelatin has homology with collagen, and collagen has a rod-like triple helix structure. When it is partially hydrolyzed to make gelatin, the triple-helical structure of collagen is partially separated and destroyed. The amino acid composition of gelatin is similar to that of collagen, but the composition may vary due to different pretreatments.
 
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