Gelatin and method of manufacture

Chemistry: natural resins or derivatives; peptides or proteins; – Proteins – i.e. – more than 100 amino acid residues – Scleroproteins – e.g. – fibroin – elastin – silk – etc.

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Details

435273, C07K 100, C07K 1400

Patent

active

060808438

ABSTRACT:
The present invention is a gelatin composed of a high molecular weight fraction (>250,000) of from 0 to 25 wt %, a beta fraction (150,000-250,000) of from 0 to 20 wt % and an alpha fraction (50,000-150,000) of from 15 to 55 wt %. The gelatin has a Gel strength of from 150 to 350 g Bloom and a concentration of protease of greater than 10 ppb and an absorbance of at least 0.069 at 420 nm. The present invention also is a process for the manufacture of photographic gelatin. The process begins by liquefying or slurrying the residual ossein. Protease is added to the gelatin solution or ossein slurry to a concentration of at least 10 ppb to form a mixture. The mixture is reacted for a time sufficient to achieve a viscosity of less than 9 cps (6.16% gel concentration at 104.degree. F.) and the protease is inactivated. The mixture is clarified to form a gelatin solution wherein the gelatin is of high quality.

REFERENCES:
patent: 5919906 (1999-07-01), Rowlands et al.

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