Moisture, Triple-Helical Content and Brittleness of Gelatin Layers

Abstract

The triple-helical content of gelatin measured in dilute solution correlates with the brittleness of its cold-dried layer. The brittleness of the layer is low and, accordingly, its elasticity is high for a small triple-helical content of the gelatin and vice versa. This effect is discussed on the basis of the moisture in the gelatin layer. Triple-helical domains contain part of it as “structural” water. The residue is “layer” water which determines the elasticity of the gelatin layer.