Gelatin extraction method

Hart, P.E. and Blanshard, J.M.V. 1982. The effect of extraction method upon gelatinization behavior of wheat starch granules. Starch/Stdrke 34 293-296. 

Zhang, S., Wang, Y., Herring, J. L., and Oh, J. H. (2007). Characterization of edible film fabricated with channel catfish (Ictalurus punctatus) gelatin extract using selected pretreatment methods. /. Food Sci. 72(9), C498-C503. 

Urea Enzymatic Dialysis Method. This method (16) uses 8 M urea [57-13-6] to gelatinize and facUitate removal of starch and promote extraction of the soluble fiber at mild (50°C) temperatures. EoUowing digestion with heat-stable a-amylase and protease, IDE is isolated by filtration or I DE is obtained after ethanol precipitation. Values for I DE are comparable to those obtained by the methods described eadier, and this method is less time-consuming than are the two AO AC-approved methods. Corrections for protein are required as in the AO AC methods. 

The methods used were acrosin proteolytic activity (APA) assay (with gelatin) and acrosin activity assay with N-a-benzoyl-DL-arginine-p-nitroanihde (BAPNA)-Triton X 100, and BAPNA assay for trypsin activity [9-11]. The antioxidant activity was tested spectrometrical with ABTS+ [12]. Cytotoxicity of extracts was determined by MTT Cell Proliferation Assay [13]. 

I. 4, Most physical and chemical properties of gelatin are measured on aqueous solutions and are functions of the source of collagen, method of manufacture, conditions during extraction and concentration, thermal history. pH, and chemical nature of impurities or additives. 

Method 4(when acardite II alone is present as stabilizer and gelatinizer) a)Extract a finely divided sample of propellant(ca lOg) with methylene chloride or chlf and evap the solvent b) Dry at 110° and weigh(wt 1) (acardite II is not volatile at 110°) c)Det the mp and if it is ca 170.5°, the identity of acardite II is established. If mp differs from 170.5°, boil the residue with ethanol and aq sulfuric acid to split the acardite II ... 

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