In a preliminary statement the writer (1) presented the proposition that the minimum physical properties of gelatin (conductivity, osmotic pressure, viscosity, maximum opacity) which are usually thought to define its isoelectric point are propert’ies of pure gelatin, and that pure gelatin is not isoelectric; that pure gelatin from lime-conditioned stock is a weak acid which in an electrical fie...

in this study, the effect of gelatin-chitosan edible coating on the quality of chicken breast during 9 days of refrigerated storage (4 was investigated. three concentrations of gelatin (3, 6 and 8% w/v) and two concentrations of chitosan (1 and 2% w/v) were used to prepare the coating materials. samples was divided in 7 group, no coating (control), gelatin 3% and chitosan 1% (sample 2), gelatin...

Consumption of food products derived from porcine sources is strictly prohibited in Islam. Gelatin, mostly derived from bovine and porcine sources, has many applications in the food and pharmaceutical industries. To ensure that food products comply with halal regulations, development of valid and reliable analytical methods is very much required. In this study, a species-specific polymerase cha...

This study investigated the effects of lubricin on the gliding of repaired flexor digitorum profundus (FDP) tendons in vitro. Canine FDP tendons were completely lacerated, repaired with a modified Pennington technique, and treated with one of the following solutions: saline, carbodiimide derivatized gelatin/hyaluronic acid (cd-HA-gelatin), carbodiimide derivatized gelatin to which lubricin was ...

Normal mouse spleen cells were fractionated in dishes coated with thin layers of DNP-gelatin or NIP-gelatin, which were insoluble at 4 degrees C. Highly viable cells were recovered from the dishes by melting the gel at 37 degrees C. NIP3- gelatin layers bound approximately 0.1% and DNP4-gelatin layers 0.5% of normal spleen cells. Increasing numbers of low affinity cells were bound with increasi...

BACKGROUND We have observed patients clinically allergic to red meat and meat-derived gelatin. OBJECTIVE We describe a prospective evaluation of the clinical significance of gelatin sensitization, the predictive value of a positive test result, and an examination of the relationship between allergic reactions to red meat and sensitization to gelatin and galactose-α-1,3-galactose (α-Gal). ME...

Fish gelatin films made from Alaska pollock (Theragra chalcogramma) and Alaska pink salmon (Oncorhynchus gorbuscha) were dried at 4 C, 23 C, 40 C, and 60 C. The tensile, thermal, thermal stability, water sorption, and water vapor permeability properties were examined for cold-cast gelatin films (dried below gelation temperature at 4 C) and hot-cast gelatin films (dried above gelation temperatur...

−− Clarification of apple juice by flocculation and precipitation with bentonite and gelatin is explained on a more systematic basis, essentially through the determination of turbidity and zetapotential. Apple juice was also treated with Polyvinylpolypyrrolidone (PVPP) to remove total polyphenol. Gelatin-particle complex was evaluated as the increase in juice turbidity after the adding of tanni...