Kirk-Othmer Encyclopedia of Chemical Technology 2000
DOI: 10.1002/0471238961.0705120111050514.a01
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Gelatin

Abstract: Gelatin is a protein obtained by partial hydrolysis of collagen, the chief protein component in skin, bones, hides, and white connective tissues of the animal body. Type A gelatin is produced by acid processing of collagenous raw material; type B is produced by alkaline or lime processing. Because it is obtained from collagen by a controlled partial hydrolysis and does not exist in nature, gelatin is classified as a derived protein. Uses of gelatin are based on its combination of properties; reversib… Show more

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Cited by 10 publications
(4 citation statements)
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“…Electrospinning can be applied to both synthetic and natural polymers, including polysaccharides and proteins, with collagen, silk fibroin, and gelatin being the most studied ones. Gelatin is known to have biocompatibility and biodegradability similar to collagen . In fact, it is easily obtained by partial hydrolysis of collagen from animal tissues such as skin, muscle, and bone.…”
Section: Introductionmentioning
confidence: 99%
“…Electrospinning can be applied to both synthetic and natural polymers, including polysaccharides and proteins, with collagen, silk fibroin, and gelatin being the most studied ones. Gelatin is known to have biocompatibility and biodegradability similar to collagen . In fact, it is easily obtained by partial hydrolysis of collagen from animal tissues such as skin, muscle, and bone.…”
Section: Introductionmentioning
confidence: 99%
“…The latter is also the case since gelatin is frequently employed in various food, pharmaceutical, and photographic applications in order to tune properties such as emulsion stability and viscosity. 4,5 Second, gelatin forms helical structures in a temperature-dependent manner, and gelatin gel networks have previously been found to form with various crystalline (helical) contents depending on the origin of the gelatin as well as the gel formation conditions. 6,7 The interfacial behavior of gelatin can be anticipated to show an analogous behavior which, 8,9 in turn, could be expected to influence the susceptibility of gelatin for enzymatic degradation.…”
Section: Introductionmentioning
confidence: 99%
“…99.4%) and the exo (ca. 0.6 %) 24. The ratio of the total peak integral of the olefinic H to the total peak integral of aliphatic H was found to be 0.25 (0.250 calculated from the formula of the salt, NaOOCDCPDCOONa).…”
Section: Resultsmentioning
confidence: 90%