N-Terminal Imino Acids and Gelatin Gelation

AbstractThe N-terminal proline and hydroxyproline contents of gelatin can be determined quantitatively, after rcactiol' with cyanate. This forms the basis ofa method for estimating the average number of sites, per molecule, for initiating gelation, if unbroken sequences of the type -gly-im-im-gly-im-im- are required. Using end group analyses and physical properties, the relationship between gelling ability and content of N-terminal imino groups is examined.