Gelatin from fish skin

Typical Properties
CAS	9000-70-8
Catalog	ACM9000708-11
Molecular Weight	<300 kDa
Melting Point	> 226 °C (dec.)
Flash Point	Not applicable
Purity	≥70 % protein basis (biuret)
Density	1.2 g/cm3
Solubility	H2O: 67 mg/mL at 50 °C, slightly hazy, slightly yellow
Appearance	Powder
Storage	Room Temp
Biological Source	Fish Skin
Cation Traces	Ca: ≤2000 mg/kg Cd: ≤5 mg/kg Co: ≤5 mg/kg Cr: ≤10 mg/kg Cu: ≤50 mg/kg Fe: ≤50 mg/kg K: ≤500 mg/kg Mg: ≤500 mg/kg Mn: ≤5 mg/kg Na: ≤5000 mg/kg Ni: ≤5 mg/kg Pb: ≤5 mg/kg Zn: ≤10 mg/kg
Color	White to pale yellow
Composition	(C6H12O6)n
EC Number	232-554-6
Grade	Reagent Grade
Loss	< 14 % loss on drying
MDL Number	MFCD00081638
Mesh	8-60 Mesh
pH	4.0-7.0 at 66.7 g/L at 60 °C
Precautions for use	Dried gelatin, when stored in an airtight container at room temperature, will last for many years. When heated at 100°C in the presence of air, it swells and softens and decomposes into carbonaceous substances with the release of pyridine base and ammonia.
Quality Level	200
Shipping	Dry ice
Stability	Sensitive to light
Transmittance	90 %

Overview

Description

Gelatin from cold water fish skin has a lower gelling and melting point. This gelatin does not form a gel at 10 degrees Celsius and therefore does not have gel strength. Gelatins from cold water fish skins can be used in the preparation of various gels based on their gelling properties. It can also be used as an additive for surimi processing to enhance the functional and mechanical properties of the gel.

Features

·Good biocompatibility
·Heat reversible freezing
·Wide range of applications
·High security
·Green and environmentally friendly
·Batch stable

Application

·As a blocking reagent in Western blotting, ELISA and immunochemistry,
·As a component of medium for species differentiation in bacteriology
·As a delivery vehicle for the release of active biomolecules and the generation of scaffolds for tissue engineering applications
·Use as a suspending and encapsulating agent, among other applications