A New Consideration of the Molecular Mass-Viscosity Correlation of Gelatin

Abstract

Differential series of extracted gelatin often have a different molecular mass-viscosity correlation, even if they are produced according to the same process. We have found indications of the molecular structure of the extracted gelatin from the easily measurable solution viscosity n and the weight average of the molecular mass M_w/n. Thereby, the differences in the M_w/n ratio between the different series can be explained.