Showing papers on "Gelatin published in 1982"

Masticatory soft elastic gelatin capsules and method for the manufacture thereof

Abstract: A chewable, filled, one-piece soft elastic gelatin (SEG) capsule. The capsule includes a shell which is formed from a formulation of gelatin, water, a plasticizer, and a masticatory substance. The masticatory substance is present in the shell in an amount of about 1-75 percent by weight and the gelatin is present in the shell in an amount of about 10-90 percent by weight. A fill material is contained within the shell. The fill may be selected from a variety of materials, including candy, various confectionaries, antacids, cough and cold preparations, sore throat remedies, antiseptics, dental preparations, such as fluorides, breath fresheners, and the like. In manufacturing the SEG capsules, a molten gel mass is prepared with a dispersion of a molten masticatory substance therein. A suitable fill material is also prepared. The gelatin formulation containing the masticatory substance dispersed therein is formed as a shell around the fill material. The capsules are dried until the desired chewing characteristics are attained.

Nitrocellulose lacquer composition containing gelatin and acrylic copolymers

Abstract: An improved nitrocellulose lacquer containing small amounts of water-soluble gelatin of molecular weight range of 15,000 to 250,000 and an acrylic copolymer and a novel process for dispersing and incorporating the gelatin are disclosed.

Adhesion to extracellular materials by neural crest cells at the stage of initial migration

Abstract: Trunk-level neural anlagen bearing neural crest cells at the stage of initiation of migration were isolated from chick embryos and explanted in serum-free medium onto glass substrates which had previously been treated with extracellular materials. After 0.5–2 h incubation, the expiants were dislodged with a stream of culture medium and the substrate examined for adherent crest cells. Crest cells adhered to collagen gels, and adhered to and spread on adsorbed fibronectin; antiserum to fibronectin prevented adhesion to fibronectin but not to collagen gels. Air-dried collagen gels and collagen solutions were less adhesive, the adhesivity declining with longer drying time and lower collagen concentration. Crest cells adhered poorly to dried gelatin and not at all to adsorbed collagen. Fibronectin increased the adhesion to dried collagen and gelatin. Pretreatment of collagen gels with hyaluronate retarded adhesion. Hyaluronate pretreatment also retarded adhesion to adsorbed fibronectin but only when adsorbed collagen was also present. Pretreatment of collagen gels with the proteoglycan monomer from bovine nasal cartilage had no effect of the adhesion of crest cells, but the proteoglycan almost completely inhibited adhesion to adsorbed fibronectin, but only when absorbed collagen was also present. The results are discussed in terms of the control of migration of neural crest cells by extracellular materials.

Continuous ethanol production by yeast cells immobilized in open pore gelatin matrix

Abstract: Open pore gelatin pellets with entrapped yeast cells were obtained by selective leaching out of Ca alginate from the composite matrix followed by crosslinking with glutaraldehyde. Saccharomyces uvarum cells immobilized in the porous carrier showed high ethanol productivities with a maximum value of 25 g/l.h when monitored in packed bed reactors at 35°C with continuous cane molasses feedstock containing 10% fermentable sugars.

Moulding quick-dissolving dosage units

Abstract: Solid shaped articles containing a predetermined quantity of chemical, such as pharmaceutical dosage units which are capable of being rapidly disintegrated in water, are prepared by freezing a composition containing partially hydrolysed gelatin in a mould and then subliming solvent from the frozen composition. The composition is frozen by means of a gaseous cooling medium.

Hydrocolloid interactions useful in food systems

Abstract: Some of the useful interactions of hydrocolloid interactions when used as food additives are reviewed, relating to modification of flow properties, reduced protein reactivity, increased solubility, viscosity synergism, and gel formation. These materials, commonly referred to as gums and usually classified as polysaccharides, are soluble or dispersible in water and function as a water control by thickening and/or gelling. The characteristics and function of the more prominent hydrocolloids are separately discussed: agar, carrageenan, gelatin, hydroxypropylcellulose, microcrystalline cellulose, sodium carboxymethylcellulose, and xanthan gum. Characteristics of each gum are based upon its viscosity-producing capacity when dispersed in water. This capacity allows gums a variety of functions in foods (e.g., binding, coating, suspending, stabilizing, gelling, emulsifying, thickening). Applications of these gums include their use in farinaceous foods, frozen and prepared desserts, beverages, confectionery, dressings, sauces, and dairy products. The solution properties of 1 gum often can be modified by interactions with other gums, enhancing their flexibility and use. (wz)

Essential charged amino acids in the binding of fibronectin to gelatin.

Abstract: The binding of fibronectin to gelatin-agarose was strictly dependent on pH, having a pH optimum of 7-9 The binding was strongly inhibited by increasing ionic strength A chemical modification of lysyl and arginyl groups of fibronectin abolished the binding activity The anionic detergents sodium dodecyl sulphate and sodium deoxycholate in concentrations of 10-100mM had the same effect The binding was not affected by the non-ionic detergents Triton X-100, Tween 20 or Lubrol WX The results demonstrate an important role of ionic interactions in the binding of fibronectin to gelatin Absence of inhibition by non-ionic detergents suggests that hydrophobic interactions contribute relatively little to the binding of fibronectin to gelatin

Cationic polymers for use in freeze protection of coals and minerals

Abstract: A method for treating fine particles such as minerals and coal particles having surface moisture to reduce the cohesive strength of such particulate particles when frozen which comprises spraying the particles prior to freezing with an effective amount of a dilute aqueous solution of a water-soluble cationic polymer, which solution also contains a freezing point depressant amount of an anti-freeze chemical. In a preferred embodiment of the invention, there is also included in the aqueous solution of the freezing point depressant polymer solution from 1/2 to about 5% by weight of gelatin or hydrolyzed gelatin.

Immobilization of animal cells

Abstract: Animal cells are immobilized by adsorbing anchorage-dependent animal cells on microcarriers which can be enzymatically degraded with anzymes such as dispase and collagenase to release the cells intact. The microcarriers include naturally occurring proteins and polysaccharides or derivatives thereof, such as gelatin and chitosan. The microcarriers may be modified with a crosslinking agent such as glutaraldehyde to impart higher temperature resistance and increase mechanical strength. Incorporating particles of a magnetic material such as Fe3O4 in the microcarriers permits the use of an external magnetic field to stir, suspend and/or isolate the microcarriers. Alternatively, animal cells are immobilized by entrapping in alginate or agarose gels.

Effect of sodium chloride on bakers' yeast growing in gelatin.

Abstract: In recent years, industrial fermentation researchers have shifted their attention from liquid to solid and semisolid culture conditions. We converted liquid cultures to the semisolid mode by adding high levels of gelatin. Previous studies on liquid cultures have revealed the inhibitory activity of mineral salts, such as NaCl, on the fermentation of sugars by yeasts. We made a kinetic study of the effects of 1 to 5% (wt/vol) NaCl on the alcoholic fermentations of glucose by Saccharomyces cerevisiae in a growth medium containing 16% gelatin. Our results showed that the effect of high salt content on semisolid culture is essentially the same as the effect on liquid culture; i.e., as the salt content increased, the following occurred: (i) the growth of yeasts decreased, (ii) the lag period of the yeast biomass curve lengthened, (iii) the sugar intake was lowered, (iv) the yield of ethanol was reduced, and (v) the production of glycerol was increased. We observed a new relationship correlating the area of kinetic hysteresis with ethanol production rate, acetaldehyde concentration, and the initial NaCl concentration.

Method of promoting tissue growth

Abstract: Compositions containing gelatin, hydrogen peroxide, ammonium hydroxide, thioglycolic acid, and a lower alkanol as the principal ingredients are useful to promote the growth of dermal and epidermal tissue.

The “Intrinsic” Thermal Conductivity of Some Wet Proteins in Relation to Their Hydrophobicity: Analysis on Gelatin Gel

Abstract: Since the intrinsic thermal conductivity of protein cannot be measured directly, the apparent “intrinsic” thermal conductivity of gelatin was estimated on the basis of the most suitable heat conduction model. Among four models of heat conduction through heterogeneous material, the series layers model best described the experimental results for frozen gelatin gels of different concentrations. Then, the “intrinsic” thermal conductivity of frozen wet gelatin was estimated to be 0.61 [W/m·°C]. The “intrinsic” thermal conductivity of unfrozen wet gelatin was estimated on the basis of Filippov’s equation to be 0.38 [W/m·°C], since the unfrozen gelating gel seemed to be as homogeneous as the solution.

Effects of casein coating on utilization of dietary amino acids by fingerling carp and channel catfish.

Abstract: A six week feeding study was carried out to elucidate the effects of casein coating on the utilization of crystalline amino acids (AAs) which had been supplemented to diets for carp and channel catfish fingerlings. The experimental diets were formulated to have similar essential amino acid (EAA) profiles, twtal AA contents, and other compositions to those of the control diet (25% casein and 10% gelatin). Both carp and catfish responded to the pH adjustment AA diet to a certain extent; coating the whole AA mixture with casein or the addition of 7.65% casein (total amount used to coat the mixture) to the AA mixture with pH adjustment improved growth and feed efficiency (FE) significantly in carp and almot four-fold in catfish. Addition of individually coated EAAs to gelatin instead of the uncoated EEAs improved growth and FE about four-fold in carp and almost three-fold in catfish. Also, addition of 2.5% casein (total amount used to coat the AAs) to gelatin with the uncoated EAAs improved growth and FE about three-fold in carp, but this treatment showed no significant effect in catfish. None of these treatment groups showed a performance comparable to that of the control groups. However, data from this study suggest that, in both species, utilization of an AA mixture could be improved by adding a certain amount of casein as well as couating the mixture with casein. Efficiency in utilization of EAAs supplemented to gelatin can be enhanced further by coating them individually with casein rather than by simply akking 2.5% casein.

Preparation of gelatinized material

Abstract: PURPOSE: To obtain a gelatinized material, by adding transglutaminase to a protein-cotaining solution. CONSTITUTION: Both vegetable protein such as defatted soybean, etc. and animal protein such as milk protein, gelatin, collagen etc. can be used. When 1 unit transglutaminase based on 1g protein is added to a solution containing 2W15wt% protein, and, if necessary, a polysaccharide, seasoning, coloring matter, etc., the solution is gelatinized in a short time, to give a gelatinized material stable to heat. Transglutaminase forming crosslinking by covalent bonds between the residues of glutamin and lysine, extracted from the liver of a guinea pig is used as the transglutaminase. COPYRIGHT: (C)1983,JPO&Japio

Spray-dried vitamin e powder

Abstract: Spray dried vitamin E powders comprising 50 to 56 percent by weight vitamin E, 1 to 25 percent by weight hydrolyzed gelatin and 20 to 30 percent by weight caseinate. The resulting powders can be directly compressed into tablets of improved hardness and friability.

Method for hardening gelatin

Abstract: PURPOSE:To increase the hardening rate of gelatin and the mechanical strength of a hardened film by adding an org. hardening agent and an alkali salt of maleic acid (deriv.) as an auxiliary hardening agent to a photographic emulsion contg. gelatin. CONSTITUTION:An emulsion contg. gelatin, silver halide, a stabilizer, a photosensitive dye, an anti-foggant, etc. is prepd., and to the emulsion are added an org. hardening agent such as the sodium salt of 2-oxy-4,6-dichloro-S-triazine and an alkali salt of maleic acid (deriv.) as an auxiliary hardening agent. The proper amount of the org. hardening agent to be added is about 0.01-1 millimole per 1g gelatin, and the auxiliary hardening agent produces its effect when added by about 0.1-2 millimole per 1g dry gelatin. The resulting emulsion is applied to a support such as paper or a polyethylene terephthalate film, and it is hardened.

Cold water soluble gelatin and process

Abstract: An improved cold water soluble gelatin and a process for preparing it. An aqueous solution comprising gelatin and a specific sugar composition is extruded as a foam and then dried. The foam can be prepared by incorporating a gas into the solution prior to extrusion at moderate pressure or by extruding under high pressure to effect expansion due to the volatilization of water upon exiting the extruder. The resulting product is rapidly soluble in cold water, preferably dissolving in water at 55° F. in less than 1 minute of spoon stirring.

Enteric soft capsule

Abstract: PURPOSE: To obtain the titled capsule having no change with time, not changing a substance to capsuled, by treating a soft capsule having a coated layer containing gelatin, a water-soluble polyhydric alcohol, low methoxylpectin, etc. with a compound to gelatinize the low methoxylpectin. CONSTITUTION: A soft capsule having a coated layer containing (A) 60W90wt% gelatin, (B) 10W30wt% water-soluble polyhydric alcohol or its water-soluble derivative such as glycerol, oligosaccharide, etc., and (C) 10W20wt%, preferably 10W15wt% low methoxylpectin having ≥200,000 molecular weight and 1W6wt% methoxylation degree or 1W10wt%, preferably 3W5wt% sodium alginate is treated with a compound capable of gelatinizing an aqueous solution containing the component C, such as bi- or more valent cation, preferably water-soluble inorganic salt, preferably Ca salt, so that the component C in the coated layer is instantly gelatinized, to give a salt capsule insoluble in water and water, not being degraded by gastic juice, easily soluble in intestinal juice. COPYRIGHT: (C)1983,JPO&Japio

Protein-Water Interactions in Solution: The Water-Gelatin-Electrolyte System

Abstract: The interactions between water and gelatin have been studied by means of infrared and polarized Raman spectroscopy. The variations in band position and band intensity of the infrared vibrational band indicated that in the gelled state water molecules were tightly bound and probably bridged between carbonyl and amide groups. This tight bonding was broken in the ungelled state. The relaxation parameters of the nitrate ion were used to probe the influence of the electrolytes NaNO3 and (Me4N)NO3. For both electrolytes there was a considerable increase in the reorientational relaxation time with increase in gelatin concentration. This confirmed the strong binding of water to the protein. The vibrational relaxation time in the presence of sodium ions showed little dependence on gelatin concentration; however, in the presence of the tetramethylammonium ion the vibrational relaxation time decreased sharply as the concentration of gelatin increased. This indicated that the nitrate ion was closely associated with the water bound to the protein.

A study of gelatin by IR spectroscopy

Abstract: Samples of freshly prepared soluble, naturally aged soluble, and insoluble gelatins (an accumulation of glue taken from a wooden sculpture of the XVth century) before and after heating at 210°C have been investigated by IR spectroscopy. The IR spectra of the samples before heating consisted of the characteristic spectra of collagen or gelatin although there were differences in the 1380–1460 cm−1 region of the spectra. After the samples had been heated, the IR spectra of the soluble gelatins differed from those of the unheated samples. The changes in the IR spectra are discussed in connection with the probable structural rearrangements taking place in the natural ageing of gelatin.

Hardening of gelatin

Abstract: PURPOSE:To quickly harden gelatin as a binder for photographic sensitive materials in such way that the post hardening property of film is lowered and influence of sstorage temperature and humidity is avoided by the combined use of a specific polymer, a plyhydric alcohol, and a curing agent with active vinyl groups. CONSTITUTION:Gelatin is hardened by the combined use of a polymer having a repeating unit of formula I[where R is H, a C1-C6 alkyl group, or a halogen atom, M is H, an alkali (alkaline earth) metal, or an organic salt, X is a C1-C6 alkyl group, an alkylamino group, or a halogen atom, m is 0, 1, or 2, and n is 1 or 2](e.g., compounds of formulas II and III), a polyhydric alcohol (e.g., ethylene glycol), and a curing agent with active vinyl groups (e.g., compounds of formulas IV and V). Thus, by the combined use of said film hardening agent and aids, gelatin as a binder for silver halide photographic sensitive materials can be quickly hardened in such a way that the post hardening property of the film is lowered and influences of storage temperature and humidity are retarded.

Composition and method for improving quality of cooked rice

Abstract: PURPOSE: To obtain delicious cooked rice having moderate softness and glutinosity, by using the titled composition containing specific amounts of cyclodextrin, enzyme, surface active agent for food, and water-soluble gelatin. CONSTITUTION: The objective composition for improving the quality of cooked rice contains 100pts.wt. of cyclodextrin, 0.5W200pts.wt. of amylase, protease and/or cellulase, 0.5W200pts.wt. of a surface active agent for food, and 0.25W 200pts.wt. of a water-soluble gelatin, in dry basis. The method for adding cyclodextrin, enzyme, surface active agent for food and water-soluble gelatin in the cooking of rice is not particularly restricted. Concretely, the additives may be added separately or in the form of a composition containing the components at specific ratios. COPYRIGHT: (C)1984,JPO&Japio

Photographic light-sensitive material containing antistatic acid polymer

Abstract: A photographic light-sensitive material having at least one antistatic layer which contains gelatin and an antistatic agent. The antistatic agent being a polymer which is prepared by copolymerization of carboxylic acid group-containing monomers and monomers having such a functional group which reacts with gelatin resulting in the characteristic of greatly improved diffusion resistance.

Dichromated gelatin for volume holographic recording with high sensitivity. Part II

Abstract: Dichromated gelatin would be the most suitable irreversible medium for holographic recording but for its low sensitivity. The efficiency of the photoinduced reduction of the chromium ion increases considerably if superfine grains of silver halide crystals are present in the layer. The light sensitivity achieved is about 10 times better than that of dichromated gelatin layers, obtained and processed in the conventional way.