4种骨的纳米化加工及其制品的特性

摘要

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.%以鱼骨、猪骨、牛骨和鸡骨为原料,采用高能湿法球磨的方法制备纳米骨液,比较研究4种纳米骨液的特性,以期为纳米骨液的加工和应用提供理论依据.结果显示,4种骨的化学组成有显著性差异(P＜0.05),鱼骨的灰分含量最高,而鸡骨的脂肪和粗蛋白含量最高.高温(120℃)预处理后,4种骨的PO34-官能团的特征吸收峰位置和强度无显著性差异,鱼骨位于1 450～1 700 cm-1波数范围内的蛋白特征吸收峰与其他3种的显著不同.鱼骨颗粒的平均粒径在1h球磨后降低至纳米级别(162 nm),在2h球磨后为135 nm,而猪骨、牛骨和鸡骨的平均粒径分别在2、2h和5h球磨后小于200 nm,4种骨的最小平均粒径依次分别为117、105、89nm和153 nm.在球磨过程中,骨液的钙释放率呈线性增加,pH值先增加后保持稳定,亮度和白度逐渐增加,游离氨基酸和三氯乙酸可溶性肽含量逐渐增加.与其他3种骨相比,鱼骨的纳米化粉碎效率和制品的白度最高,为加工纳米骨液相对最适宜的原料.