The distribution of mucoprotein in gelatins and fractionated gelatins

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Abstract
The carbohydrate moiety of gelatin may be separated for subsequent estimation by partition in water-phenol. A fairly rapid method, this separation being used together with Dische''s acid dephenylamine reagent, is described which shows marked differences between acid-and alkali-processed gelatins in their mucoprotein content. The alcohol fractionation of gelatin concentrates the bulk of the non-gelatin impurities into the residual fraction. The color complexes formed by diphenylamine with monosaccharides from C3 to C7 show a family of absorption spectra with 2 peaks in the range 400-800 m[mu]. The position of the peaks is closely related to the number of carbon atoms.