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G6650

Sigma-Aldrich

Gelatin from bovine skin

Type B

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About This Item

CAS Number:
9000-70-8
EC Number:
232-554-6
MDL number:
MFCD00081638
UNSPSC Code:
12352202
NACRES:
NA.61
Pricing and availability is not currently available.

biological source

bovine skin

Quality Level

200

type

Type B

form

powder

technique(s)

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

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Application

Gelatin has various industrial applications such as stabilizer, thickener, and texturizer in foods. It is also used in the manufacture of rubber substitutes, adhesives, cements, lithographic and printing inks, plastic compounds, artificial silk, photographic plates and films, matches, and light filters for mercury lamps. In the pharmaceutical industry, gelatin is used as a suspending agent, encapsulating agent and tablet binder. In veterinary applications it is used as a plasma expander and hemostatic sponge.
This product is recommended for use as a cell culture substratum at 1-5 μg/cm2 or 0.5-50 μg/mL. The optimal concentration does depend on cell type as well as the application and research objectives.

Gelatin was used for coating cell culture to improve attachment of cells, in addition to PCR to help stabilize Taq DNA.[1] It was used as a blocking reagent in Western blotting, ELISA, and immunohistochemistry.[2] Gelatin can also be used as a component of media for species differentiation in bacteriology.[2] Gelatin is a biocompatible polymer and has been used as delivery vehicle for the release of bioactive compounds[3] and in the generation of scaffolds for engineering applications.[4]
It was used to test keratinocyte growth factor stimulation of gelatinase (matrix metalloproteinase-9) and plasminogen activator in histiotypic epithelial cell culture.[5] It was also used to study the changes in the nucleolar organizer regions in the tuberomammillar region after dehydration. [6]

Components

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. Type B is derived from lime-cured tissue.

Caution

Dry gelatin, when stored in airtight containers at room temperature, will remain unchanged for many years. When heated at 100°C in the presence of air, it swells becomes soft and disintegrates to a carbonaceous mass with evolution of pyridine bases and ammonia.

Preparation Note

This product is derived from bovine skin. Gelatin is soluble in hot than in cold water. It is practically insoluble in most organic solvents such as alcohol, chloroform, carbon disulfide, carbon tetrachloride, ether, benzene, acetone, and oils. 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 50−120.

Storage Class Code

11 - Combustible Solids

WGK

nwg

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
0000385712
0000385713
0000384512
0000384513
0000368663

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E E Putnins et al.
The Journal of investigative dermatology, 104(6), 989-994 (1995-06-01)
The purpose of this investigation was to examine the role that keratinocyte growth factor (KGF) plays in the control of matrix-degrading protease activity in epithelial cells. The culture conditions had a significant effect on cellular responses to the growth factor.
PCR Primer
C. Dieffenbach and G. S. Dveksler
PCR Primer: A Laboratory Manual (1955)
Pavel Khramtsov et al.
International journal of pharmaceutics, 599, 120422-120422 (2021-03-02)
The desolvation technique is one of the most popular methods for preparing protein nanoparticles for medicine, biotechnology, and food applications. We fabricated 11 batches of BSA nanoparticles and 2 batches of gelatin nanoparticles by desolvation method. BSA nanoparticles from 2
Chang-Sheng Wang et al.
Carbohydrate polymers, 175, 484-492 (2017-09-18)
Gelatin B and xanthan gum aqueous mixtures (GB/XG, (0.2-2%)/0.2% w/v) exhibit enhanced gelling properties compared to their pure component solutions at similar compositions. The mixed gels comprise co-localized networks of GB and XG-rich domains. Our results show that these domains
Pavel Khramtsov et al.
Pharmaceutics, 13(10) (2021-10-24)
Gelatin nanoparticles found numerous applications in drug delivery, bioimaging, immunotherapy, and vaccine development as well as in biotechnology and food science. Synthesis of gelatin nanoparticles is usually made by a two-step desolvation method, which, despite providing stable and homogeneous nanoparticles
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Questions

1–2 of 2 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. Could you perhaps provide the number of carboxylic acid groups in mol per 100 g of protein, the isoelectric point, and an approximate average molecular weight of this product?

    1 answer

    1. Type B Gelatin has 100-115 millimoles of free carboxyl groups per 100 g of protein and a pI of 4.7-5.3. The molecular weight has not been determined, however the Bloom specification is 80 - 100. A review of the last several lots shows an average of 95 Bloom which would correspond to an average molecular weight approaching 24 kDa. Please see the link below to review the general datasheet for Gelatin products, including this one.
      https://www.sigmaaldrich.com/deepweb/assets/sigmaaldrich/product/documents/321/783/g6650pis-ms.pdf

      Helpful?

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