食品科学2017，Vol.38Issue(5)：38-44,7.DOI:10.7506/spkx1002-6630-201705007
4种骨的纳米化加工及其制品的特性
Production and Properties of Four Kinds of Nano-Sized Bone Products
摘要
Abstract
Nano-sized bone products were made from fish bone,pig bone,bovine bone and chicken bone using high-energy wet milling,respectively.Their properties were investigated in order to provide a theoretical foundation for the production and application of nano-sized bone products.The proximate compositions of bones of four different animals were significantly different (P ＜ 0.05).Briefly,ash content was the highest in fish bone while crude fat and protein were the highest in chicken bone.After high temperature treatment (120 ℃),the wavenumbers and intensities of the characteristic absorption bands assigned to phosphate group (PO34-) did not significantly change.However,the protein absorption bands at 1 450-1 700 cm-1 were obviously different between fish bone and the others.Average particle size of fish bone was reduced to nanometer range (162 nm) after 1 h milling,and was 135 nm after 2 h milling,while average particle sizes of pig bone,bovine bone and chicken bone were below 200 nm after 2,2 and 5 h milling,respectively.The minimum average particle size for fish bone,pig bone,bovine bone and chicken bone were 117,105,89 and 153 nm,respectively.During the milling process,the release rate of calcium linearly increased,pH increased and then kept steady,lightness and whiteness significantly increased,free amino acid and trichloroacetic acid-soluble peptide contents dramatically increased.Therefore,fish bone may be the most suitable material for producing nano-sized bone product with improved breakage efficiency and whiteness.关键词
动物骨/湿法球磨/纳米颗粒/理化性质Key words
bone/wet milling/nanosized particle/physicochemical properties分类
轻工纺织引用本文复制引用
李亚杰,熊善柏,尹涛,张晋,尤娟,胡杨..4种骨的纳米化加工及其制品的特性[J].食品科学,2017,38(5):38-44,7.基金项目
国家自然科学基金青年科学基金项目(31601501) （31601501）
国家现代农业产业技术体系建设专项(CARS-46-23) （CARS-46-23）
