Reversible gelation of arachin

Arachin forms a gel at acidic pH (pH less than 3.8) which is thermolabile. The factors governing the gelation seem to be the concentration of the protein, heating temperature, heating interval, cooling temperature of the heated solution, pH, ionic strength and dielectric constant of the medium. Urea decreases gel strength. The cross-links involved in the gelatin of arachin seem to be noncovalent in nature.