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G7765

Sigma-Aldrich

Gelatin from cold water fish skin

40-50% in H2O

Synonym(s):

Gelatine, Teleostean gelatin

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About This Item

CAS Number:
9000-70-8
MDL number:
MFCD00081638
UNSPSC Code:
12352202
NACRES:
NA.61

biological source

fish skin

Quality Level

200

form

liquid

mol wt

~60 kDa

contains

0.15% propyl p-hydroxybenzoate as preservative
0.2% methyl p-hydroxybenzoate as preservative

concentration

40-50% in H2O

technique(s)

ELISA: suitable
cell culture | mammalian: suitable
immunocytochemistry: suitable
western blot: suitable

storage temp.

2-8°C

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General description

Gelatin is a heterogeneous mixture of water-soluble proteins of high average molecular masses, present in collagen. The proteins are extracted by boiling skin, tendons, ligaments, bones, etc. in water.
Gelatin is derived from collagen and is the most abundant protein in the extracellular matrix (ECM) of the tissues. It is a bioactive material. Gelatin consists of matrix metalloproteinase (MMP) sensitive protein sequences.

Application

Gelatin from cold water fish skin has been used in an incubation medium (IM) in immunolabelling of rat brain sections, as a component of rinse buffer in western blotting of various cells, as a blocking agent in immunofluorescent staining of HeLa cells.
Used as a blocking agent in immunochemistry.

Biochem/physiol Actions

Gelatin is cross-linked either chemically or enzymatically to form a three dimensional (3D) hydrogel.

Storage Class Code

10 - Combustible liquids

WGK

nwg

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Information

明胶类产品

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number
SLCP1204
0000394661
0000364512
0000356615
0000355040

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  1. Which document(s) contains shelf-life or expiration date information for a given product?

    If available for a given product, the recommended re-test date or the expiration date can be found on the Certificate of Analysis.

  2. How do I get lot-specific information or a Certificate of Analysis?

    The lot specific COA document can be found by entering the lot number above under the "Documents" section.

  3. What is Product G7765, Gelatin from cold water fish skin, soluble in?      

    Gelatin is soluble in glycerol and acetic acid, and more soluble in hot water than in cold water.

  4. What is the solution stability of Product G7765, Gelatin from cold water fish skin?

    The specification for shelf life is 2 years for unopened bottles stored at 2-8°C.  Each lot is assigned a retest date; this date is given on the Certificate of Analysis avialable from our website.

  5. What is the difference between type A and type B gelatin?

    Type A gelatin is derived from acid-cured tissue whereas Type B gelatin is derived from lime-cured tissue. Type A gelatin has about 78-80 millimoles of free carboxyl groups per 100 g of protein and a pI of 7.9-9.0. Type B has 100-115 millimoles of free carboxyl groups per 100 g of protein and a pI of 4.7-5.2. 

  6. How do I find price and availability?

    There are several ways to find pricing and availability for our products. Once you log onto our website, you will find the price and availability displayed on the product detail page. You can contact any of our Customer Sales and Service offices to receive a quote.  USA customers:  1-800-325-3010 or view local office numbers.

  7. What is the Department of Transportation shipping information for this product?

    Transportation information can be found in Section 14 of the product's (M)SDS.To access the shipping information for this material, use the link on the product detail page for the product. 

  8. What is the gel point of Product G7765, Gelatin from cold water fish skin?

    The gel point of Product G7765, Gelatin from cold water fish skin is 5-10°C. The product will be a gel when storing the product at 2-8°C.

  9. My question is not addressed here, how can I contact Technical Service for assistance?

    Ask a Scientist here.

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