Gelatin is a macromolecular hydrophilic colloid, a product of partial hydrolysis of collagen. According to its properties and uses, it can be divided into photographic gelatin, edible gelatin and industrial gelatin. The quality requirements for gelatin vary depending on the purpose. When used as a binder, bonding strength is mainly required. When used in fields such as photography, food, medicine, etc., the purity of the product is emphasized. 02 [1] 02 Collagen molecules are spirals formed by intertwining three polypeptide chains. Through processing, the collagen molecule spirulina degenerates and decomposes into an alpha component of a single polypeptide chain (alpha chain), a beta component composed of two alpha chains and a gamma-component composed of three alpha chains, and a molecule between which is less than an alpha component or greater than a gamma-component Fragment of chain. It can be seen from this that gelatin is a polydispersed system with a certain molecular weight distribution. Its molecular weight distribution varies depending on the process conditions, and affects the physical and chemical properties of gelatin. 02 [2] 02 Chinese name gelatin Foreign name gelatin 02020202 Gelatin sponge chemical formula no fixed structure CAS registration number 9000-70-8 soluble in hot water, insoluble in cold water 02020202 View colorless to light yellow transparent or translucent flakes or powder should be 02020202 with gelling agent, stabilizer, emulsifier, thickener 02020202 Cooked animal bones, skin, and tendons