48722

Gelatine aus Schweinehaut

medium gel strength, suitable for microbiology

• Synonym(e): Gelatine, hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate
• CAS-Nummer: 9000-70-8
• EG-Nummer: 232-554-6
• MDL-Nummer: MFCD00081638
• UNSPSC-Code: 41106212
• NACRES: NA.85

Eigenschaften

• Biologische Quelle: Porcine
• Qualitätsniveau: 200
• Sterilität: non-sterile
• Form: powder
• Qualität: medium gel strength
• Verpackung: bottle of 100 g; bottle of 500 g
• Glührückstand: ≤2%
• Verlust: ≤15% loss on drying
• Farbe: light yellow
• pH-Wert: 4.0-6.0 (25 °C, 67 mg/mL in H₂O)
• Gelstärke: 165-195 g Bloom (67 mg/ml water)
• Löslichkeit: H₂O: 67 mg/mL at 50 °C, slightly hazy, slightly yellow
• Anionenspuren: chloride (Cl^-): ≤3000 mg/kg
• Kationenspuren: 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
• Anwendung(en): microbiology

Beschreibung

Allgemeine Beschreibung

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.

Anwendung

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.

Komponenten

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.

Vorsicht

Gelatineverflüssigung durch Bakterien

Angaben zur Herstellung

Kann Verkaufsbeschränkungen unterliegen.

Sicherheitshinweise

• Lagerklassenschlüssel: 11 - Combustible Solids
• WGK: nwg
• Persönliche Schutzausrüstung: Eyeshields, Gloves, type N95 (US)