Molecular weight distribution of gelatins, such as limed ossein extraction series and IAG gelatins, were determined by gel permeation chromatography. The relationship between molecular weight distribution of these gelatins and physical properties, viscosity and jelly strength, were discussed. Chromatograms were fractionated based on α, β, and γ components. The higher molecular weight portions have an effect on viscosity. Jelly strength was related to the ratio of
fα (α component) of limed ossein gelatin. It can be considered that molecular weight distribution of gelatin and pre-treatment of raw material are to some extent responsible for the physical properties of gelatin.
View full abstract