The Distribution of Ag+ in Gelatin with Respect to Molecular Weight

The distribution of Ag+ in gelatin with respect to molecular weight was studied using gel exclusion chromatography? flame atomic absorption spectroscopy. Firstly, several gels used for isolating gelatin protein components were studied and the result indicated that dextran G-75 was favourable for the present study. The γ, β, α and other lower molecular weight components of gelatin could be isolated from each other by means of gel G-75. The results demonstrated that the Ag+ in gelatin was combined only with the α protein component and not with the γ or the β components.