Abstract
Summary
Gelatin is capable of binding glycogen and dextran in a ratio of 1:1 on a dry weight basis and various other polysaccharides with α-1, 4 and/or α-1, 6 glucose linkages to a diminished degree. Gammaglobulins also display this property, although to a lesser extent. The glycogen-gelatin complex is stable in 0.5 N HCl, 0.5 N NaOH and 6 M urea for one hour, and to boiling water for 10 minutes. The glycogen-gelatin complex is salted out of TCA-ethanol solutions at a concentration of 3% NaCl. Dilute alkaline CuCl2 solutions and autoclaving of gelatin solutions result in inhibition of glycogen-gelatin complex formation. Auto-claved gelatins exhibit decreased viscosities, with concomitant destruction of the gelatin phenomenon.
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