六种纳米化鱼骨的理化特性比较研究  

Comparative Study on the Physicochemical Properties of Six Types of Nano-sized Fish Bones

作　　者：李亚杰[1] 熊善柏[1] 尹涛[1] 尤娟[1] 胡杨[1] 

机构地区：[1]华中农业大学食品科学技术学院国家大宗淡水鱼加工技术研发分中心,湖北武汉430070

出　　处：《现代食品科技》2017年第7期125-132,55,共9页Modern Food Science and Technology

基　　金：国家自然科学基金青年科学基金项目(31601501);现代农业产业技术体系专项基金项目(CARS-46-23)

摘　　要：以四种淡水鱼(白鲢、草鱼、鮰鱼和罗非鱼)鱼骨和两种海水鱼(鳕鱼和鲨鱼)鱼骨为原料,制备纳米化骨液并比较研究其特性,以期为纳米化鱼骨液的加工和应用提供理论依据。结果显示,鲨鱼骨粗蛋白和胶原蛋白含量最高,胶原交联度最大。鳕鱼骨的灰分含量最高。在前2 h球磨中,鱼骨粒径从6.40~85.41μm急剧降低至62.95~259.12 nm,其中鳕鱼骨粒径降低速率最快,鲨鱼骨最慢。延长球磨时间,鱼骨粒径趋于稳定(106.37~172.37 nm)。纳米鱼骨的钙释放率、游离氨基酸、TCA可溶性肽和水溶性蛋白含量随球磨时间延长而一直增加(p<0.05),说明鱼骨钙的释放机制与鱼骨粒径降低和生成多肽/氨基酸螯合钙均相关。六种纳米鱼骨颗粒为近似圆球形,草鱼骨液的钙释放率最高,罗非鱼和鳕鱼骨液的白度相对较高,鳕鱼和鲨鱼骨液的pH值相对较高。Nano-sized fish bone emulsions were prepared from four types of freshwater fish（carp, grass carp, catfish, and tilapia） and two types of seawater fish（cod and shark）, respectively. The properties of the emulsions were comparatively investigated in order to provide a theoretical foundation for the production and application of nano-sized fish bone products. The results showed that the highest crude protein content, collagen content, and degree of collagen cross-linking were found in shark bone, while the highest ash content was found in cod bone. During the initial 2 h of ball milling, the average fish bone particle size decreased drastically from 6.40~85.41 μm to 62.95~259.12 nm. The highest and lowest rates of decrease in fish bone particle size were found in cod bone and shark bone, respectively. With increasing milling time, the average particle size gradually stabilized（106.37~172.37 nm）. The calcium release percentage, free amino acid content, trichloroacetic acid-soluble peptide content, and water-soluble protein content of the nano-sized fish bones increased steadily throughout the milling process（p〈0.05）. The results suggested that the mechanism of calcium release was associated with both the reduction of fish bone particle size and the formation of polypeptide/amino acid-chelated calcium. The shape of all six types of nano-sized fish bone particles was close to spherical. Among the six emulsions, the highest calcium release percentage was presented in grass carp bone, a relatively high whiteness was presented in in tilapia and cod bones, and a relatively high pH value was presented in cod and shark bones.

关 键 词：鱼骨 湿法球磨 纳米颗粒 理化性质 副产物 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]