[Gelatin from bone collagen hydrolyzed with Streptomyces griseus protease and its properties]

Gelatin melting from bone collagen previously hydrolyzed with the Str. griseus protease was studied as dependent on the medium temperature. The properties of this gelatin were compared with those of others melted from collagen previously extracted with alkali. Gelatin obtained by using the Str. griseus protease has the average molecular weight of 63 400 characteristic viscosity of 0.22, it contains 10.6% of oxyproline and 0.06% of free carbohydrates. By a degree of heterogeneity the preparation obtained does not differ from those used for the comparison.