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G2625

Gelatin from porcine skin

gel strength ~175 g Bloom, Type A

Synonym(s):

Teleostean gelatine

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100 g

Available to ship TODAYfromMILWAUKEE

$65.10
500 g

Available to ship TODAYfromMILWAUKEE

$134.00
1 kg

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$235.00

About This Item

CAS Number:
9000-70-8
MDL number:
MFCD00460869
EC Number:
232-554-6
NACRES:
NA.61
UNSPSC Code:
12352202
Form:
powder
Biological source:
Porcine skin

$65.10

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biological source

Porcine skin

Quality Segment

200

type

Type A

form

powder

concentration

65-85% (biuret)

technique(s)

cell culture | mammalian: suitable

solubility

H2O: soluble 50 mg/mL

Application

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 has been used in many applications. It has use in coating cell culture to improve attachment of cells, being added to 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. As a biocompatible polymer, it has used as a delivery vehicle for release of active biomolecules and in generation of scaffolds for tissue engineering applications. In the pharmaceutical industry, geltan can be used as a suspending and encapsulating agent, among other applications.

Preparation Note

This product is derived from porcine 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 175.

Other Notes

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.

Disclaimer

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.

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Gelatin from porcine skin gel strength ~175 g Bloom, Type A

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Gelatin from porcine skin

biological source

Porcine skin

biological source

-

biological source

Porcine

biological source

Porcine

technique(s)

cell culture | mammalian: suitable

technique(s)

cell culture | mammalian: suitable

technique(s)

-

technique(s)

-

concentration

65-85% (biuret)

concentration

-

concentration

-

concentration

-

form

powder

form

-

form

powder

form

powder

solubility

H2O: soluble 50 mg/mL

solubility

-

solubility

H2O: 67 mg/mL at 50 °C, slightly hazy, slightly yellow

solubility

H2O: 67 mg/mL at 60 °C

Quality Level

200

Quality Level

200

Quality Level

200

Quality Level

100

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Storage Class

11 - Combustible Solids

wgk

nwg

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

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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. 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?

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