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GELATIN
Synonyms: Gelfoam; puragel; gelatinum.
Biological Source
Gelatin is a protein derivative obtained by evaporating an aqueous extract made from bones, skins, and tendons of various domestic animals. Some important sources are: Ox, Bos taurus, and Sheep, Ovis aries belonging to family Bovidae
Characteristics
Gelatin occurs as a colourless or slightly yellow, transparent, brittle, practically odourless, tasteless sheet, flakes or course granular powder. In water it swells and absorbs 5–10 times its weight of water to form a gel in solutions below 35–40°C.
It is insoluble in cold water and organic solvents, soluble in hot water, glycerol, acetic acid; and is amphoteric. In dry condition it is stable in air, but when moist or in solution, it is attacked by bacteria. The gelatinizing property of Gelatin is reduced by boiling for long time.
The quality of gelatin is determined on the basis of its jelly strength (Bloom strength) with the help of a Bloom gelometer. Jelly strength is used in the preparation of suppositories and pessaries.
Commercially two types of gelatin, A and B, are avail-able.
Type A has an isoelectric point between pH 7 and 9. It is incompatible with anionic compounds such as Acacia, Agar and Tragacanth.
Type B has an isoelectric point between 4.7 and 5, and it is used with anionic mixtures. Gelatin is coloured with a certified colour for manufacturing capsules or for coating of tablets. It may contain various additives.
Chemical Constituents
Gelatin consists of the protein glutin which on hydrolysis gives a mixture of amino acids. The approximate amino-acid contents are: glycine (25.5%), alanine (8.7%), valine (2.5%), leucine (3.2%), isoleucine (1.4%), cystine and cysteine (0.1%), methionine (1.0%), tyrosine (0.5%), aspartic acid (6.6%), glutamic acid (11.4%), arginine (8.1%), lysine (4.1%), and histidine (0.8%). Nutritionally, gelatin is an incomplete protein lacking tryptophan. The gelatinizing compound is known as chondrin and the adhesive nature of gelatin is due to the presence of glutin.
Uses
Gelatin is used to prepare pastilles, pastes, suppositories, capsules, pill-coatings, gelatin sponge; as suspending agent, tablet binder, coating agent, as stabilizer, thickener and texturizer in food; for manufacturing rubber substitutes, adhesives, cements, lithographic and printing inks, plastic compounds, artificial silk, photographic plates and films, light filters for mercury lamps, clarifying agent, in hectographic matters, sizing paper and textiles, for inhibiting crystallization in bacteriology, for preparing cultures and as a nutrient. It forms glycerinated gelatin with glycerin which is used as vehicle and for manufacture of suppositories. Combined with zinc, it forms zinc gelatin which is employed as a topical protectant.
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