PREPARATIVE CHROMATOGRAPHY AND ANALYSIS OF MOLECULAR-WEIGHT FRACTIONSOF GELATIN

Preparative scale gel filtration chromatography has been used to isola te different molecular weight fractions of gelatin for subsequent chem ical analysis. The broad molecular weight distribution of gelatin was fractionated into four regions corresponding to high molecular weight, beta, alpha and low molecular weight material. Characterization of th e isolated fractions included molecular weight distribution, amino aci d composition, total active sulphur measured by cysteic acid analysis after oxidative hydrolysis and analysis of the pyridinoline crosslinks . A limed bovine ossein gelatin was characterized by these techniques.