Submitted to: Leather Science and Engineering
Publication Type: Review Article
Publication Acceptance Date: January 13, 2005
Publication Date: October 1, 2005
Citation: Taylor, M.M., Cabeza, L., Marmer, W.N., Brown, E.M. 2005. Preparation of high molecular weight products by crosslinking protein isolated from the enzymatic processing of chromium-containing collagenous waste ii. modification of gelatin. Leather Science and Engineering. 15(5):3-6; 15(6):3-9. Technical Abstract: Gelatin isolated during the processing of chrome shavings can be enzymatically crosslinked to give products with improved physical properties. The products isolated from these modifications have enhanced gel strengths (Bloom) and higher melting points, viscosities, and temperatures of gelation. We further pursued characterization of these products by examining additional functional properties (e.g., foamability and adhesiveness) as well as molecular weight distribution. It has been established in the literature that a variety of proteins used in food products are polymerized by the crosslinking properties of enzymatic modification. We found that the molecular weight of gelatin could be increased by this treatment, with particular advantage in improving the physical properties of low quality gelatins. The recovered and subsequently modified protein has applications in a wide range of products, including adhesives, cosmetics, films, encapsulating agents, fertilizers, and--of significance to the leather industry--as coatings or fillers.