Skip to Content
Merck
All Photos(1)

Key Documents

View All Documentation

G7765

Sigma-Aldrich

Gelatin from cold water fish skin

40-50% in H2O

Synonym(s):

Gelatine, Teleostean gelatin

Sign Into View Organizational & Contract Pricing
All Photos(1)

About This Item

CAS Number:
9000-70-8
MDL number:
MFCD00081638
UNSPSC Code:
12352202
NACRES:
NA.61
Pricing and availability is not currently available.

biological source

fish skin

Quality Level

200

form

liquid

mol wt

~60 kDa

contains

0.15% propyl p-hydroxybenzoate as preservative
0.2% methyl p-hydroxybenzoate as preservative

concentration

40-50% in H2O

technique(s)

ELISA: suitable
cell culture | mammalian: suitable
immunocytochemistry: suitable
western blot: suitable

storage temp.

2-8°C

Looking for similar products? Visit Product Comparison Guide

General description

Gelatin is a heterogeneous mixture of water-soluble proteins of high average molecular masses, present in collagen. The proteins are extracted by boiling skin, tendons, ligaments, bones, etc. in water.
Gelatin is derived from collagen and is the most abundant protein in the extracellular matrix (ECM) of the tissues. It is a bioactive material. Gelatin consists of matrix metalloproteinase (MMP) sensitive protein sequences.[1]

Application

Gelatin from cold water fish skin has been used in an incubation medium (IM) in immunolabelling of rat brain sections,[2] as a component of rinse buffer in western blotting of various cells,[3] as a blocking agent in immunofluorescent staining of HeLa cells.[4]
Used as a blocking agent in immunochemistry.

Biochem/physiol Actions

Gelatin is cross-linked either chemically or enzymatically to form a three dimensional (3D) hydrogel.[1]

Storage Class Code

10 - Combustible liquids

WGK

nwg

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number
SLCP1204
0000394661
0000364512
0000356615
0000355040

Don't see the Right Version?

If you require a particular version, you can look up a specific certificate by the Lot or Batch number.

Search for a COA

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Soybean protein concentrate as a protein source for turbot Scophthalmus maximus L
O.J. Day and H.G. Plascencia GonzAlez
Aquaculture (Amsterdam, Netherlands), 4, 221-228 (2000)
Heterogeneous expression of poliovirus receptor-related proteins in human cells and tissues.
Freistadt M S, et al.
Molecular and Cellular Biology, 10(11), 5700-5706 (1990)
OGFOD1, a novel modulator of eukaryotic translation initiation factor 2alpha phosphorylation and the cellular response to stress
Wehner K A, et al.
Molecular and Cellular Biology, 30(8), 2006-2016 (2010)
Synthesis and characterization of photocrosslinkable hydrogels from bovine skin gelatin
Suvarnapathaki S, et al.
Royal Society of Chemistry Advances, 9(23), 13016-13025 (2019)
Nobuo Terada et al.
The journal of histochemistry and cytochemistry : official journal of the Histochemistry Society, 57(9), 883-888 (2009-05-28)
The purpose of this study was to clarify a previously controversial issue concerning glutamate (Glu) immunoreactivity (IR) in the inner segment (IS) of photoreceptors by using in vivo cryotechnique (IVCT) followed by freeze substitution (FS), which enabled us to analyze
View All Related Papers

Questions

1–6 of 6 Questions  

  1. What is the molecular weight of this Gelatin?

    What is the molecular weight of this Gelatin?

    1 answer

    1. The molecular weight of this product has not been evaluated, However, the molecular weight is closely related to the Bloom Number. The estimated ranges are as follows:
      Bloom Number Average Molecular Mass (Da)
      50−125 (Low Bloom) 20,000−25,000
      175−225 (Medium Bloom) 40,000−50,000
      225−325 (High Bloom) 50,000−100,000

      Please see the link below to review the general datasheet for Gelatin:
      https://www.sigmaaldrich.com/deepweb/assets/sigmaaldrich/product/documents/333/625/g9382pis.pdf

      Helpful?

  2. What is the difference between type A and type B gelatin?

    1 answer

    1. Type A gelatin is derived from acid-cured tissue whereas Type B gelatin is derived from lime-cured tissue. Type A gelatin has about 78-80 millimoles of free carboxyl groups per 100 g of protein and a pI of 7.9-9.0. Type B has 100-115 millimoles of free carboxyl groups per 100 g of protein and a pI of 4.7-5.2.

      Helpful?

  3. What is the solution stability of Product G7765, Gelatin from cold water fish skin?

    1 answer

    1. The specification for shelf life is 2 years for unopened bottles stored at 2-8°C.  Each lot is assigned a retest date; this date is given on the Certificate of Analysis avialable from our website.

      Helpful?

  4. What is Product G7765, Gelatin from cold water fish skin, soluble in?

    1 answer

    1. Gelatin is soluble in glycerol and acetic acid, and more soluble in hot water than in cold water.

      Helpful?

  5. What is the gel point of Product G7765, Gelatin from cold water fish skin?

    1 answer

    1. The gel point of Product G7765, Gelatin from cold water fish skin is 5-10°C. The product will be a gel when storing the product at 2-8°C.

      Helpful?

  6. What is the Department of Transportation shipping information for this product?

    1 answer

    1. Transportation information can be found in Section 14 of the product's (M)SDS.To access the shipping information for this material, use the link on the product detail page for the product.

      Helpful?

Reviews

No rating value

Active Filters

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service