Step 1: Understanding the Concept:
Gelatin is derived from collagen. There are two main types of gelatin: Type A and Type B.
Type A is acid-processed, while Type B is alkali-processed.
Step 2: Detailed Explanation:
Alkali processing of collagen converts asparagine and glutamine residues into aspartic and glutamic acid.
This shift changes the net charge of the protein molecule.
Type B gelatin typically exhibits an isoelectric point (pI) in the acidic range, specifically between pH 4.7 and 5.2.
Type A gelatin generally has an isoelectric point in the range of pH 7.0 to 9.0.
Step 3: Final Answer:
The isoelectric zone of Type B gelatin is in the region of pH 4.7.