48722

ゼラチン from porcine skin

medium gel strength, suitable for microbiology

• 別名: Gelatine, hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate
• CAS番号: 9000-70-8
• EC Number: 232-554-6
• MDL番号: MFCD00081638
• UNSPSCコード: 41106212
• NACRES: NA.85

特性

• 由来生物: Porcine
• 品質水準: 200
• 無菌性: non-sterile
• フォーム: powder
• 品質: medium gel strength
• 包装: bottle of 100 g; bottle of 500 g
• 強熱残分: ≤2%
• 損失: ≤15% loss on drying
• 色: light yellow
• pH: 4.0-6.0 (25 °C, 67 mg/mL in H₂O)
• ゲル強度: 165-195 g Bloom (67 mg/ml water)
• 溶解性: H₂O: 67 mg/mL at 50 °C, slightly hazy, slightly yellow
• 微量陰イオン: chloride (Cl^-): ≤3000 mg/kg
• 微量陽イオン: 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
• アプリケーション: microbiology

詳細

詳細

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.

アプリケーション

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.

構成

ゼラチンは、コラーゲン中に存在する平均分子量が大きい水溶性タンパク質の不均一な混合物です。 水中で適切な皮膚、腱、靭帯、骨などを煮沸することでタンパク質が抽出されます。 A型ゼラチンは酸硬化組織由来です。 B型ゼラチンは石灰硬化組織由来です。

注意

細菌によるゼラチンの液化[1]

調製ノート

販売に制約がある場合があります。

安全性情報

• 保管分類コード: 11 - Combustible Solids
• WGK: nwg
• 個人用保護具 (PPE): Eyeshields, Gloves, type N95 (US)