A method for fractionating gelatin based on the solubility behavior of gelatin/detergent complexes is described. The method is practical and convenient both for determining molecular weight distributions and for preparing gelatin fractions. It is shown that fractions of equal reduced viscosity, and hence molecular weight, derived from gelatins of similar isoelectric points may still differ in important respects, thus confirming the conclusions of Pouradier and Venet, who prepared fractions by a different method of fractionation. It is established that the rigidity of gels formed from the gelatin fractions is independent of molecular weight, at least at 5.5 g./100 ml. concentration. There is some indication that, for the lowest molecular weight fraction, a slight variation of rigidity with molecular weight is occurring. Some other structural feature, at present unidentified, must be associated with the mechanism of gel formation.
No takes yet. Share an insight, caveat, or question.
Stainsby et al. (1954) studied this question.
Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context: