Effect of pH on the adsorption of immunoglobulin G on anionic poly(vinyltoluene) model latex particles

Functional properties of gelatin from cuttlefish (Sepia pharaonis) skin as affected by bleaching using hydrogen peroxide

The present invention provides oral delivery systems for functional ingredients, such as drugs, nutritional supplements, botanicals, and vitamins. The delivery systems comprise an ingestible matrix within which the functional ingredient(s) are substantially uniformly and completely dispersed and in which degradation of the functional ingredient(s) is minimised. The matrix comprises 1) one or more carbohydrate; 2) one or more sugar, sugar syrup and/or sugar alcohol; 3) one or more hydrocolloid; 4) one or more polyhydric alcohol; 5) one or more source of mono- or divalent cations, and 5) water. The combination of carbohydrate and hydrocolloid in the matrix ensures that the delivery system readily retains the solvent component and thereby prevents separation of the solvent from other components of the matrix. The invention also provides methods of preparing and using the delivery systems.

Delivery systems for functional ingredients

Some observations on a new type of point average molecular weight

https://biblio.ugent.be/publication/8531515/file/8536806.pdf

Cross-Linkable Gelatins with Superior Mechanical Properties Through Carboxylic Acid Modification: Increasing the Two-Photon Polymerization Potential

Cold water soluble gelatin is prepared by co-drying gelatin with suitable edible acids, wherein the edible acid is present in amounts of from about 30% to 200% by weight of the gelatin.

Preparation of water soluble gelatin

A gelatin dessert composition comprising a syrup containing water, dissolved gelatin, and from about 30% to 200% by weight of the gelatin of food grade acid, preferably selected from the group consisting of citric acid, malic acid, ascorbic acid, erythorbic acid and mixtures thereof.

Gelatin dessert composition

Gelatin is extracted from collagen-containing substances by liquefaction with hydrogen peroxide as the sole lyotropic agent. Collagen-bearing tissue is liquefied through agitation with hydrogen peroxide at about 45°-60° C. for from about 4 to about 24 hours at concentrations such that the weight of peroxide is from about 1/3 to 3 times the weight of collagen protein within the system. The thus formed colloidal solution gels upon cooling, and gelatin degradation is minimized by removing peroxide from the solution before the gelatin is dried.

Gelatin manufacture-peroxide liquefaction process

Recent efforts in our laboratory have been principally concerned with the development and use of procedures by which the molecular weight distribution in a sample under investigation may be represented using data obtained from the ultracentrifuge and a minimum of simplifying assumptions. It was felt that this type of procedure is more useful than a description in terms of moments of the distribution. In addition, we have attempted to develop procedures for extracting as much information as possible from a single run at a single speed, since this is often as much as can be afforded for any given sample. Basically, the procedures have involved fitting the experimental points in closed functions and operating mathematically on these functions to obtain a representation of the molecular weight distribution. Before presenting these methods, however, the notation to be used will be discussed. A principal variable of the ultracentrifuge is the radial position coordinate, the distance from the center of rotation to a point in the cell. Various symbols have been used for this quantity, as given in TABLE 1. Here Lansing and Kraemer's' notation, as used by them in Svedberg's 1940 monograph, is taken as representative of early practice. This is followed by Archibald's2 notation of 1947, then by that used by Wales3 in 1948. In our previous work we have used Schachman's notation, as typified in Ginsberg, Appel and Schachman4 in 1956. Finally, we have listed the notation used by Van Holde and Baldwins in 1958. This has also been used by Adams6 in his 1967 review and would seem to be a good system to standardize on. However, it does have the drawback that it uses three symbols to represent essentially one quantity. Since we have seen many instances of difficulties of notation caused by reducing the number of symbols available to represent other quantities, we are using, in this work, the notation of Archibald: since this does stress the radial nature of the variable. Another part of the notation to be used is that part of the equations which can be looked on as an energy partition term. This has been, to a degree, represented by various authors as shown in TABLE 2. First, we have listed the B' of Rinde as used by Lansing and Kramerl in 1940. This term, however, also incorporates both molecular weight and bouyancy. Next is listed Fujita's7 A, which is a ratio of a gravitational potential per unit mass to a measure of kinetic energy, with a bouyancy correction incorporated. We8 have used an A as shown in the Table. This has been adapted from the Ai of Johnson, Scatchard and K r a u ~ . ~ Wefeel that there should be a symbol for this quantity and that, if A is not acceptable, then a X which does not include a bouyancy correction should be. This bouyancy correction should probably be handled as was done by Yphantis,'O by using M * for the reduced molecular weight. In our studies, we have used a normalized radius-squared variable as an index of radial position, as defined by the equation

Some capabilities and limitations of the laplace transform method for the direct estimation of continuous molecular weight distributions from equilibrium ultracentrifugation

The instrument designed by Gerdes for the detection of the streaming potential of colloidal solutions has been applied to solutions of gelatin, casein, acid precipitated soybean proteins, and globin. This technique is extremely rapid and less tedious than conventional methods for closely approximating the iso-electric points and their relationship to ionic strengths, and for studying the effects of various treatments on this property. With protein colloids, it adds one more characteristic of behavior to those that may reconcile differences in published results.

Thomas H. Donnelly

Papers

Preparation of water soluble gelatin

Gelatin dessert composition

Gelatin manufacture-peroxide liquefaction process

Some capabilities and limitations of the laplace transform method for the direct estimation of continuous molecular weight distributions from equilibrium ultracentrifugation

A study of protein iso-electric points with a streaming current detector