Physical Retardance of Modified Gelatins

Abstract

The physical retardance influenced by functional group of gelatin was studied. Carboxylic groups were blocked by amidation reactions, and amino groups were blocked by phenylisocyanate, phtalic anhydride and trimellitic anhydride.
The physical retardance increased in relation to the ratio of blocked carboxylic groups by amidation. The physical retardance decreased when the carboxylic groups increased with the reaction of acyl substitution.
The increasing ratio of blocked amino groups showed a slight, restraining effect. The restraining effect of calcium was decreased when the ratio of blocked amino groups was increased.