GELATIN明胶

产品编号：0290177180 品牌：MP 原厂货号：0290177180
产品分类：动物饲养 > 动物饲料 > 成分饲料
应用分类：行业及应用 > 药物研发 > 药物研发服务

包装：

100 g

运保温度:

Room Temperature

到货周期：

登录后查看

标准价：

￥客户可见

会员价：

￥客户可见

积分：

客户可见分

登录之后可加入购物车购买，请您

运费与支付说明：

1.含干冰类产品有运费；

2. 必须现金付款或有信用额度的会员才可以直接发货，否则需要等待现金付款信息。

描述：

Gelatine

Food Grade; Type A; 225 Bloom
Non-specific attachment factor used for a variety of cell typs.

Description: Gelatin is a heterogeneous mixture of water-soluble proteins of high average molecular weights, present in collagen. The proteins are extracted by boiling skin, tendons, ligaments, bones, etc. in water.¹ Type A gelatin is derived from acid hydrolyzed tissue and Type B gelatin is derived from lime hydrolyzed tissue. Gelatin is used as a stabilizer, thickener and texturizer in foods; to inhibit crystallization in bacteriology and prepare cultures; in PCR hybridization in molecular biology; in the pharmaceutical industry as a suspending agent, encapsulating agent and tablet binder; and in veterinary applications as a plasma expander and hemostatic sponge.^1,4

Typical Analysis:

Protein	87 g/100 g	Calories	348 calories/100 g
Calcium	Only trace amounts	Iron	25 ppm
Sodium	600 ppm	Phosphorus (as P₂O₅)	700 ppm
Moisture	8.08%	Ash	1%
Std. Plate Count	< 10/gm	E. coli	Not detected
Salmonella	Not detected

Typical Amino Acid Analysis (in g/100 g dry gelatin):

Alanine	8.6 - 10.7	Arginine	8.3 - 9.1
Aspartic Acid	6.2 - 6.7	Cystine	0.1
Glutamic Acid	11.3 - 11.7	Glycine	26.4 - 30.5
Histidine	0.85 - 1.0	Hydroxylysine	1.04
Hydroxyproline	13.5	Isoleucine	1.36
Leucine	3.1 - 3.34	Lysine	4.1 - 5.2
Methionine	0.8 - 0.92	Phenylalanine	2.1 - 2.56
Proline	16.2 - 18.0	Serine	2.9 - 4.13
Threonine	2.2	Tryptophan	1.5
Tyrosine	0.44 - 0.91	Valine	2.5 - 2.8

明胶

用途：明胶是胶原的水解产物，是营养不完全蛋白质，缺乏某些必需氨基酸，尤其是色氨酸，广泛用于食品和制作黏合剂、感光底片、滤光片等。胶原是一种无脂肪的高蛋白，且不含胆固醇，是一种天然营养型的食品增稠剂。食用后既不会使人发胖，也不会导致体力下降。明胶还是一种强有力的保护胶体，乳化力强，进入胃后能抑制牛奶、豆浆等蛋白质因胃酸作用而引起的凝聚作用，从而有利于食物消化。

注意事项：

Tested by preparing a 6% gel in a gelometer, which punches a plunger through the gel testing for the gel strength (the higher the strength of the gel, the higher the bloom number).² The bloom number is also proportional to the average molecular weight:

Bloom Number	Average Molecular Weight
50 - 125 (Low Bloom)	20,000 - 25,000
175 - 225	40,000 - 50,000
225 - 325	50,000 - 100,000

Gelatin is soluble in glycerol and acetic acid, and more soluble in hot than in cold water.¹ It is practically insoluble in most organic solvents such as alcohol, chloroform, carbon disulfide, carbon tetrachloride, ether, benzene, acetone and oils.³ Sterile solutions of gelatin stored cold are stable indefinitely, but at elevated temperatures hydrolysis or rupture of peptide bonds occurs, increasing the number of free amino groups. Gel strength and viscosity gradually weaken upon prolonged heating in solution above ~40°C; this degradation is accelerated by extremes in pH, proteolytic enzymes and bacterial action.