Product 48722 Gelatin from porcine skin is classified as Type A gelatin. There is no available data characterizing the average molecular weight of this gelatin.
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48722
Gelatine aus Schweinehaut
medium gel strength, suitable for microbiology
Synonym(e):
Gelatine, hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate
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| Ihnen/SKU | Verfügbarkeit | Preis |
|---|---|---|
100 g | Warenkorb auf Verfügbarkeit prüfen | € 45,20 |
500 g | Warenkorb auf Verfügbarkeit prüfen | € 92,40 |
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Unterstützung erhaltenbiological source
Porcine
Quality Segment
sterility
non-sterile
form
powder
quality
medium gel strength
packaging
bottle of 100 g, bottle of 500 g
ign. residue
≤2%
loss
≤15% loss on drying
color
light yellow
pH
4.0-6.0 (25 °C, 67 mg/mL in H2O)
gel strength
165-195 g Bloom (67 mg/ml water)
solubility
H2O: 67 mg/mL at 50 °C, slightly hazy, slightly yellow
anion traces
chloride (Cl-): ≤3000 mg/kg
cation traces
Ca: ≤2000 mg/kg, Cd: ≤5 mg/kg, Co: ≤5 mg/kg, Cr: ≤10 mg/kg, Cu: ≤50 mg/kg, Fe: ≤50 mg/kg, K: ≤500 mg/kg, Mg: ≤500 mg/kg, Mn: ≤5 mg/kg, Na: ≤5000 mg/kg, Ni: ≤5 mg/kg, Pb: ≤5 mg/kg, Zn: ≤10 mg/kg
application(s)
microbiology
General description
Gelatin from porcine skin is generated from the acidic digestion of collagen and is referred to as type A. It is a hydrocolloid and is rich in glycine, proline, and hydroxyproline, which impart structural stability. It is synthesized from the alkaline digestion of collagen from porcine. Gelatin takes up a random coil structure after digestion from the triple helical collagen.
Gelatin is a heterogeneous mixture of water-soluble proteins of high average molecular masses present in collagen. Proteins are extracted by boiling the relevant skin, tendons, ligaments, bones, etc., in water. Type A gelatin is derived from acid-cured tissue, and Type B from lime-cured tissue.
The Bloom number, determined by the Bloom gelometer, is an indication of the strength of a gel formed from a solution of the known concentration. The Bloom number is proportional to the average molecular mass. Bloom numbers of porcine skin Gelatin vary from 90 to 300 g. This product has a gel strength of 180.
Gelatin is a heterogeneous mixture of water-soluble proteins of high average molecular masses present in collagen. Proteins are extracted by boiling the relevant skin, tendons, ligaments, bones, etc., in water. Type A gelatin is derived from acid-cured tissue, and Type B from lime-cured tissue.
The Bloom number, determined by the Bloom gelometer, is an indication of the strength of a gel formed from a solution of the known concentration. The Bloom number is proportional to the average molecular mass. Bloom numbers of porcine skin Gelatin vary from 90 to 300 g. This product has a gel strength of 180.
Application
Gelatin has been used in many applications, such as in coating cell culture plates to improve attachment of cells, in PCR to stabilize Taq DNA, as a blocking reagent in Western blotting, ELISA, and immunochemistry, and as a component of media for species differentiation in bacteriology.
Preparation Note
Kann Verkaufsbeschränkungen unterliegen.
Other Notes
Gelatine ist ein heterogenes Gemisch aus wasserlöslichen Proteinen mit hoher mittlerer Molekularmasse, das in Kollagen vorhanden ist. Die Proteine werden mittels Sieden der relevanten Haut, Sehnen, Ligamente, Knochen usw. in Wasser extrahiert. Gelatine vom Typ A wird aus mit Säure aufgeschlossenem Gewebe gewonnen. Gelatine vom Typ B wird aus mit Kalklauge geäschertem Gewebe gewonnen.
Disclaimer
Gelatineverflüssigung durch Bakterien[1]
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Dieser Artikel | |||
|---|---|---|---|
| application(s) microbiology | application(s) - | application(s) - | application(s) - |
| form powder | form powder | form powder | form - |
| biological source Porcine | biological source Porcine skin | biological source bovine skin | biological source - |
| sterility non-sterile | sterility sterile | sterility sterile | sterility - |
| solubility H2O: 67 mg/mL at 50 °C, slightly hazy, slightly yellow | solubility H2O: soluble 50 mg/mL, clear to hazy, faintly yellow | solubility H2O: soluble 50 mg/mL, hazy to strongly hazy, faintly yellow to yellow | solubility - |
| Quality Level 200 | Quality Level 200 | Quality Level 200 | Quality Level 200 |
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Is the gelatin with catalog number 48722 classified as Type A or Type B? Could you provide details about its average molecular weight and molecular weight range?
1 answer-
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A Gelatina da referencia 48722 é do tipo A ou B? Vocês possuem informações do peso molecular médio dessa gelatina e a faixa de peso molecular?
1 answer-
Product 48722 is a Type A gelatin derived from porcine skin. No data is available on the average molecular weight of this gelatin.
Helpful?
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What are the bloom values for low, medium, high, and ultra-high gel strength gelatin products?
1 answer-
The Bloom values for low, medium, and high gel strength gelatin products are: 30 being the softest and 325 being the stiffest.
Low bloom: 30–125
Medium bloom: 125–225
High bloom: 225–325Here is the link for the specification sheet of the product, catalog # 48722 - https://www.sigmaaldrich.com/US/en/specification-sheet/SIAL/48722
It mentions the bloom value on the specification sheet as 165 - 195 G BLOOM. Gelatin from porcine skin medium gel strength, suitable for microbiology
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