Showing papers on "Gelatin published in 1980"
TL;DR: It is proposed that the multiple interactions of fibronectin, collagen and glycosaminoglycans revealed in these assays could play a role in the deposition of these substances as an insoluble extracellular matrix.
220 citations
Patent•
09 Jul 1980TL;DR: A lyophilized foam sponge product having medically useful hemostatic and adhesive properties formed from the hydrocolloids, gelatin, pectin, and sodium carboxymethylcellulose and having a density of from about 0.01 to 0.10 grams/cc as discussed by the authors.
Abstract: A lyophilized foam sponge product having medically useful hemostatic and adhesive properties formed from the hydrocolloids, gelatin, pectin, and sodium carboxymethylcellulose and having a density of from about 0.01 to about 0.10 grams/cc. The gelatin is present at from about 20% to about 80% by weight of the final product and the pectin and sodium carboxymethylcellulose are each present at from about 10% to about 50% by weight of the final product. The product is prepared by forming an aqueous colloidal dispersion of hydrocolloids, aerating or foaming, freezing, and lyophilizing.
133 citations
TL;DR: Intra-arterial injection of 80-micrometer gelatin encapsulated nitrogen microbubbles appeared to improve tumor visualization by rim enhancement, which persisted for several minutes.
Abstract: Gelatin encapsulated nitrogen microbubbles were effective ultrasonic contrast agents in in vitro phantom and in vivo rabbit V2 carcinoma studies. Intra-arterial injection of 80-micrometer gelatin encapsulated nitrogen microbubbles appeared to improve tumor visualization by rim enhancement, which persisted for several minutes.
93 citations
TL;DR: In this article, the glass transition (Tg) in gelatin can be detected readily, in addition to the helix-to-coiltransition, by diferential scanning calorimetry, and the effects of water content on these transitions can be measured directly.
Abstract: On the basis of the characteristic enthalpy changes associated with glass transformation, the glass transition (Tg) in gelatin can be detected readily, in addition to the helix-to-coiltransition, by difTerential scanning calorimetry, and the effects of water content on these transitions can be measured directly. The thermal behaviour of aqueous, deionized bone-gelatin systems with up to about 20 wt";' water is typical of amorphous or partially amorphous polymer-diluent systems depending upon the amount of gelatin structural order developed. Extrapolations of the Tg data to the Tg reported for water and of the helix-to-coiltransition data to that reported for aqueous gelatin solutions containing 90 wt% water are reasonable. Further, the Tg data suggest that the equilibrium water contents of aqueous gelatin systems containing gelatin structural order are higher than those of structureless systems at corresponding relative humidities.
88 citations
71 citations
TL;DR: Results indicate that the 29,000-dalton fragment is located at the NHz terminus of fibronectin and that a gelatin-binding site lies within an adjacent 43,000 -dalton region.
67 citations
TL;DR: A novel recording process for the formation of phase volume holograms at up to 1500 cycles/mm is described, which uses a reversal bleach that dissolves the developed silver image and cross-links the gelatin molecules in the vicinity of the developed image.
Abstract: A novel recording process for the formation of phase volume holograms at up to 1500 cycles/mm is described. The term silver halide (sensitized) gelatin or SHG denotes an all-gelatin phase material, which records the initial image information through photon absorption by the silver halide. Our process uses a reversal bleach that dissolves the developed silver image and cross-links the gelatin molecules in the vicinity of the developed image. Experiments have determined the stored image as refractive-index differences within the remaining gelatin. The major attributes of SHG holograms are (1) panchromatic response, (2) 100:1 greater light sensitivity than dichromate (sensitized) gelatin, and (3) elimination of darkening (printout) effects.
55 citations
TL;DR: In this paper, stress relaxation measurements were made on agarose-gelatin aqueous gels and the results were analyzed in terms of a six-element model composed of three Maxwell elements in parallel.
Abstract: Stress relaxation measurements were made on agarose-gelatin aqueous gels. The results were analysed in terms of a six-element model composed of three Maxwell elements in parallel. The temperature and concentration dependences were examined.E1, the elastic modulus of the Maxwell element with the longest relaxation time, reflects the elasticity of the main network structure. The observed values ofE1 were compared with those calculated by a formula for the composite system. Since the observed values were much smaller than the calculated values, the gelling process of the agarose was considered not to be a simple dispersion of agarose in a gelatin medium, but rather that gelation was hindered by the gelatin. The stress-strain curves for the system were also obtained.
52 citations
15 May 1980-Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi
TL;DR: It was concluded that the dynamic measurement in the range of small deformation is an appropriate method for evaluating the quality of gel-like foods.
Abstract: A description of a new apparatus for the measurement of viscoelasticity of gel-like foods was given. Complex Young's modulus E*=E′+iE″ of gels can be obtained easily and rapidly by means of this apparatus. E′ and E″ of agar-agar and gelatin gels were determined for various concentrations. E' of these gels were proportional approximately to the square of the concentration. The values of the mechanical loss tangent of gelatin gels were larger than those of agar-agar gels. Temperature dependence of E′ and E″ of gelatin gels were also examined. Force-deformation curves were obtained for these gels in the case of uniaxial compression with a constant speed. The breaking strength of gelatin gels was much larger than that of agar-agar gels. It was very difficult to obtain force-deformation curves for gelatin gels with good reproducibility. The breaking process of gelatin gels was recorded photographically at regular time intervals. It was concluded that the dynamic measurement in the range of small deformation is an appropriate method for evaluating the quality of gel-like foods.
46 citations
TL;DR: A gelatin moderately digested by a protease, was as effective as original gelatin to remove the interference by serum factors with a sandwich immunoassay for insulin.
45 citations
Patent•
27 Mar 1980
TL;DR: In this paper, a frozen aerated gelatin mix is prepared by dissolving a gelatin mix containing 0.6% to less than 5% gelatin, 5% to 50% solids and acid in water, cooling the dissolved mix while agitating and aerating the mix, shaping, and then freezing the mix to a core temperature less than 10° F.
Abstract: A frozen aerated gelatin mix is prepared by dissolving a gelatin mix containing 0.6% to less than 5% gelatin, 5% to 50% solids and acid in water, cooling the dissolved mix while agitating and aerating the mix, shaping, then freezing the mix to a core temperature less than 10° F. (-10° C.). This frozen aerated composition has a pH of 2.5 to 7 and is ready-to-eat at freezer temperatures, while providing a smooth and creamy texture, but without excessive gummy or icy characteristics.
Patent•
13 Jun 1980
TL;DR: In this paper, the compositions for treating potassium deficiency in monogastric animals comprising gelatin capsules containing mixture comprised of controlled release form of microencapsulated potassium salt and hydrophilic surfactant are disclosed.
Abstract: Pharmaceutical compositions for treating potassium deficiency in monogastric animals comprising gelatin capsules containing mixture comprised of controlled release form of microencapsulated potassium salt and hydrophilic surfactant are disclosed.
TL;DR: In this paper, the melting temperature of mixed agarose/gelatin gels was found to be more similar to that of mixed gels at low (2.5-6.25%) gelatin concentrations and more similar than that of gelatin gels with high (7.5−20%) gelatin concentration.
Abstract: Melting temperatures were determined for 1-5% agarose gels, 7.5-40% gelatin gels and mixed gels of different concentrations of the two hydro-colloids. The dynamic viscoclastic constants were also quantified at 0.05 HZ for mixed gels containing 0.5% agarose and 2.5–20% gelatin.
In single component gels, the melting temperature increased with hydrocolloid concentration. The melting temperature of gelatin gels was lower than that of agarose gels (22–31°C vs 69–80°C) and less concentration dependent. The melting temperature of mixed gels was more similar to that of agarose gels at low (2.5–6.25%) gelatin concentrations and more similar to that of gelatin gels at high (7.5–20%) gelatin concentrations. The storage modulus decreased with increasing temperature indicating that the thermal rupturing of the noncovalent crosslinks in the gels was stronger than the entropic behavior of the network. The temperature dependence of the storage modulus and of the dynamic viscosity increased with gelatin concentration. Based on these results and on the determination of the activation energy it is concluded that, in mixed agarose/gelatin gels, the two species form individual networks which interfere with one another at high concentrations.
Patent•
28 Oct 1980TL;DR: An improved stabilized liquid live viral vaccine as discussed by the authors contains a live virus, partially hydrolyzed gelatin, a monosaccharide or disaccharides, a cell culture medium, L-glutamic acid, Larginine and sufficient physiologically acceptable acidic buffer to maintain the pH at from about 6.0 to about6.5
Abstract: An improved stabilized liquid live viral vaccine contains a live virus, partially hydrolyzed gelatin, a monosaccharide or disaccharide, a cell culture medium, L-glutamic acid, L-arginine and sufficient physiologically acceptable acidic buffer to maintain the pH at from about 6.0 to about 6.5
01 Dec 1980
TL;DR: In this paper, the isotherms of BSA and gelatin at the polar peanut oil-water interface have been studied as a function of biopolymer concentration, ionic strength of the medium, pH, and temperature.
Abstract: Adsorption isotherms of BSA and gelatin at the polar peanut oil—water interface have been studied as a function of biopolymer concentration, ionic strength of the medium, pH, and temperature For BSA, the maximum amount adsorbed at saturation (Γ p m ) is found to be affected appreciably by the presence of various neutral salts such as KSCN, Na 2 SO 4 , LiCl, and CaCl 2 Ionic strength has little effect on the isotherms near the isoelectric pH 50 Γ p m for BSA is affected by the change in pH, and the extent of adsorption decreases with temperature increase However, the isotherm for gelatin is insensitive to change in pH and temperature After initial saturation, Γ p for gelatin further increases sharply without limit even when the equilibrium protein concentration has been brought to 16% The values of the standard free energy change for adsorption have been calculated on the basis of the Gibbs equation The standard entropy and enthalpy changes calculated therefrom are positive
TL;DR: A rapid micro-assay method for gelatinolytic activitiy has been developed using 3H-labeled heat-denatured polymeric collagen (gelatin) as a substrate to investigate enzymes involved in the post-collagenase catabolism of collagen.
Abstract: A rapid micro-assay method for gelatinolytic activitiy has been developed using 3H-labeled heat-denatured polymeric collagen (gelatin) as a substrate to investigate enzymes involved in the post-collagenase catabolism of collagen. The method is based on the incubation of gelatin with enzyme followed by determination of the enzyme digestion products soluble in 67% dioxane. It is sensitive enough to detect microgram levels of gelatin fragments, and can be employed over wide ranges of pH and ionic strength. By applying the method to an embryonic chick skin culture system, three gelatinolytic enzyme fractions which showed high, limited and no caseinolytic activities were demonstrated to be separable by gel chromatography.
Patent•
10 Oct 1980
TL;DR: A proteinaceous food product simulating cheese, comprising a blend of (a) soy protein selected from the class consisting of soy isolate, cold insoluble soy fraction, and combinations thereof, (b) gelatin, (c) a hydrocolloid gum preferably including either xanthan-locust bean gum mixtures and carrageenans, (d) fat, and (e) water.
Abstract: A proteinaceous food product simulating cheese, comprising a blend of (a) soy protein selected from the class consisting of soy isolate, cold insoluble soy fraction, and combinations thereof, (b) gelatin, (c) a hydrocolloid gum preferably including either xanthan-locust bean gum mixtures and carrageenans, (d) fat, and (e) water. Other desirable ingredients include an emulsifier, salt, chelating agent, coloring agent and flavoring.
TL;DR: The viscosity critical exponent s = 0.95 ± 0.10 which is obtained over 3 decades in temperature, is well accounted for by numerical calculations in the effective field treatment of percolation theory.
Abstract: The viscosity of a 7 % gelatin solution has been measured in the very close vicinity of the gelation transition, by rotational relaxation of ferromagnetic particles imbedded in the mixture. The viscosity critical exponent s = 0.95 ± 0.10 which is obtained over 3 decades in temperature, is well accounted for by numerical calculations in the effective field treatment of percolation theory.
TL;DR: In this paper, the effects of variations in the pH, pAg and ionic strength of the ambient solution, the external lattice face of Agllr, and of solution concentration, extraction, degree of phthalation and molecular weight distribution of the gelatin were studied.
Abstract: Gelatin macromolecule adsorbed to silver halide crystals may strongly influence the formation, sensitization and processing of photographic emulsions. Experimental measurement of the properties of the adsorbed layer by ellipsometry (reflection polarimetry) have studied the effects of variations in the pH, pAg and ionic strength of the ambient solution, the external lattice face of Agllr, and of solution concentration, extraction, degree of phthalation and molecular weight distribution of the gelatin. The apparent irreversibility of the adsorption and the on set of “secondary” or multilayer ad orption have also been examined.Recent ellipsometric and hydrodynamic measurements indicate that over a wide range of experimental condition, gelatin molecules are adsorbed a monolayers of random oils, which are laterally compres ed but are otherwise only moderately deformed compared with thc solution state. Only a fraction of the clement are adsorbed to the ilver halide urface, so that to a large extent chan...
TL;DR: In this paper, the effect of dextrin, gum arabic and gelatin on the electrodeposition of Ni-Co alloys from an acid-sulphate bath was studied.
Patent•
01 Feb 1980
TL;DR: In this paper, a heat-stable mixture of a peptide sweetener and gelatin is obtained by mixing the sweetener with gelatin at a weight ratio of gelatin to sweetener of less than 100:1.
Abstract: A heat-stable sweetening composition containing a peptide sweetener such as thaumatin is obtained by mixing the sweetener with gelatin at a weight ratio of gelatin to sweetener of less than 100:1. Solid forms can be prepared by drying a co-solution of the sweetener and gelatin in water, preferably containing an edible acid.
TL;DR: In pollinations involving flowers of the Commelinaceae family, the small fruits dehisce inside the capsules, facilitating seed collection and keeping the stigma from being contaminated prior to controlled pollination.
Abstract: OWENS (1979) described a system of isolating single flowers in a cluster for controlled pollinations using gelatin capsules. The system involved cutting a V-shaped notch in one section of the capsule and closing the two sections together around a single flower so the flower pedicel occupies the space left by the notch. After emasculation, the capsule keeps the stigma from being contaminated prior to controlled pollination. In pollinations involving flowers of the Commelinaceae family, the small fruits dehisce inside the capsules, facilitating seed collection.
Journal Article•
TL;DR: The results show that lesion formation and mechanical properties of artificially carious enamel are comparable for nonchared HEC and charged gelatin based systems, and lesions formed in HEC are to be preferred for lesion depth determinations by means of microhardness indentations.
Abstract: Microhardness measurements with the indenter load perpendicular to the artificial carious enamel surfaces can be employed to investigate lesion depth in de- and remineralization of fluoridation studies in vitro or in vivo. In this study, microhardness and lesion depth studies were made on bovine enamel subjected to demineralizing solutions on a gelatin base at pH = 4.5 and 37 degrees C. The parameters studied were load, demineralization period and dialysis of the gelatin. All experimental data are compared with lesions formed in acidified 6% HEC solutions under identical conditions. The results show that lesion formation and mechanical properties of artificially carious enamel are comparable for nonchared HEC and charged gelatin based systems. Because of the higher sensitivity, lesions formed in HEC are to be preferred for lesion depth determinations by means of microhardness indentations. Both gelatin - and HEC based systems show a lesion depth proprotional to the square root of the demineralization period. If gelatin or HEC is dialyzed first, and subsequently used in the demineralizing buffers, the results show that no subsurface lesions are formed but "acid-softening" of the enamel takes place.
Patent•
19 Sep 1980
TL;DR: An improved strong foaming toothpaste containing gelatin, a gelatinous eggwhite product or a mixture thereof and at least one surfactant can be found in the literature.
Abstract: An improved strong foaming toothpaste containing gelatin, a gelatinous eggwhite product or a mixture thereof and at least one surfactant. The gelatin or gelatinous eggwhite product makes it possible to reduce the surfactant content, thereby providing a toothpaste which avoids the adverse effects a high content of surfactant has on the mouth mucous membrane. About 1 to 2.5% by weight of surfactant and 1 to 10% by weight of gelatin, a gelatinous eggwhite product, or mixture thereof, can be used in the toothpaste.
01 Jan 1980
TL;DR: Rejection was found to be a function of gelatin concentration, pH, and transmembrane pressure with the cations exhibiting the strongest negative rejection for high concentrations of gelatin, low pH and low values of transmemBRane pressure.
Abstract: Negative rejections of Calcium up to −400% and of Sodium up to −700% have been measured in the ultrafiltration of gelatin solutions containing these ions, using neutral membranes (DDS). Rejection was found to be a function of gelatin concentration, pH, and transmembrane pressure with the cations exhibiting the strongest negative rejection for high concentrations of gelatin, low pH and low values of transmembrane pressure. However the effect was reduced by operation in gel-polarised conditions (higher transmembrane pressures) in which case the positively charged gel layer retarded the passage of the cations, leading to positive rejection of the calcium ions.
Patent•
17 Apr 1980
TL;DR: In this paper, the drying of solutions of derived protein-containing compositions and particularly mineral containing deproteinized whey byproducts and additives such as gelatin and sodium hexametaphosphate can be improved by mixing starch, preferably, a thin boiling modified starch, with the solution prior to drying.
Abstract: The drying of solutions of derived protein-containing compositions and particularly mineral containing deproteinized whey byproducts and additives such as gelatin and sodium hexametaphosphate can be improved by mixing starch, preferably, a thin boiling modified starch, with the solution prior to drying The dried product exhibits reduced hygroscopicity as well as improved physical and chemical properties
Patent•
21 Mar 1980
TL;DR: In this article, a chitosan composition with excellent heat resistance, nonhygroscopic property and mechanical characteristics, nonabsorbable for a living body and useful as an edible casing material for a sausage etc., which is prepared from a fibrous protein, a sol. protein, if necessary, by crosslinking said components.
Abstract: PURPOSE: The titled composition with excellent heat resistance, nonhygroscopic property and mechanical characteristics, nonabsorbable for a living body and useful as an edible casing material for a sausage etc., which is prepared from a fibrous protein, a sol. protein and a chitosan, if necessary, by crosslinking said components. CONSTITUTION: A fibrous protein/sol. protein/chitosan composition is prepared by bringing (A) a chitosan, (B) a fibrous protein and (C) a sol. protein into contact with each other in an acid region, and removing the acid from the resulting reaction product and, if necessary, crosslinking the product. In view of solubility and processability, a chitosan of N-deacetylation degree 50W100% and viscosity 20W 1,000 cp at 20°C [in a 0.5wt% solution (solvent; 1wt% aqueous acetic acid)] is used as the component A. A collagen fiber is used as the composition B and a gelatin etc. as the component C. The complex material is able to be used for an artificial vein, skin, kidney, etc. and as an base material for immobilizing a microorganism such as enzyme or yeast and an adsorbent, as well as an edible casing material. COPYRIGHT: (C)1981,JPO&Japio
Patent•
13 Mar 1980
TL;DR: A gelatin covering for a substrate such as a food or drug incorporating the use of caramel from which substances with a molecular weight up to 10,000 have been removed is described in this article.
Abstract: A gelatin covering for a substrate such as a food or drug incorporating the use of caramel from which substances with a molecular weight up to 10,000 have been removed. The caramel does not cause the water solubility of the gelatin covering to be lowered with the passage of time.
Patent•
20 Aug 1980TL;DR: In this article, a general formula for hardeners for gelatin, in particular gelatin layers of photographic light sensitive materials (STR1), is presented. But the formula is not suitable for gelatin layers.
Abstract: Compounds represented by the following general formula are used as hardeners for gelatin, in particular gelatin layers of photographic light sensitive materials ##STR1## (wherein R and X are the same as defined in the specification).
Patent•
21 Oct 1980
TL;DR: A capsule and process for the production of a colored gelatin capsule by homogeneously dispersing in the gelatin carminic acid or laccaic acid and ammonium alum and/or potassium alum is described in this article.
Abstract: A capsule and process for the production of a colored gelatin capsule by homogeneously dispersing in the gelatin carminic acid or laccaic acid and ammonium alum and/or potassium alum, and further incorporating titanium dioxide in the gelatin. Preferably, a gelatin capsule in which the amount of carminic acid or laccaic acid is 0.03 to 0.75% by weight and the amount of ammonium alum and/or potassium alum is 0.01 to 0.25% by weight.