粉碎程度对畜禽骨蛋白消化率及骨粉的氨氮含量影响  

Effect of Grinding Degree on the Digestibility of Bone Protein and Ammonia Nitrogen Content of Bone Powder

作　　者：张崟[1] 熊伟[1] 夏虎[1] 郭思亚 张婷[1] 唐欢[1] 黄伟明 彭海川 

机构地区：[1]成都大学肉类加工四川省重点实验室,四川成都610106

出　　处：《食品研究与开发》2017年第23期95-99,共5页Food Research and Development

基　　金：四川省应用基础项目(2017JY0086);四川省教育厅重点项目(17ZA0084)

摘　　要：为了分析骨粉的粉碎程度对其消化率及骨粉的氨氮含量的影响,本文以猪大骨为原料,经高压蒸煮酶辅助水解后粉碎,制得颗粒尺寸大于150μm、小于37.4μm,以及尺寸介于150μm^92.9μm、92.9μm^75μm、75μm^58.9μm、58.9μm^48.9μm、48.9μm^41.8μm、41.8μm^37.4μm的骨粉,并对其氨氮含量、脂肪及水分含量,蛋白质消化率,碎骨蛋白的形态及碎骨的外观结构进行分析,结果发现,所得碎骨中尺寸小于37.4μm骨粉占83.2%。粉碎的骨粉随着颗粒尺寸减小,其中的脂肪含量增加,氨氮含量减小。粉碎骨粉中蛋白质的消化率随骨粉尺寸减小呈现增加趋势,尺寸小于37.4μm骨粉的消化吸收率显著(P<0.05)高于其他尺寸骨粉。粉碎骨粉的电泳图显示,粉碎骨粉中低分子量蛋白含量呈增加趋势。骨粉的微观结构显示,粉碎骨粉的表面呈圆润光滑状态。To analyze effect of grinding degree on the digestibility of bone protein and ammonia nitrogen content of bone powder,pig bone was taken as raw material,with the high pressure cooking and enzyme assisted hydrolysis,the bone was crushed with colloid mill into particle size larger than 150 μm,less than 37.4 μm,and size range of 150 μm-92.9 μm,92.9 μm-75 μm,75 μm-58.9 μm,58.9 μm-48.9 μm,48.9 μm-41.8 μm,41.8 μm-37.4 μm. Ammonia nitrogen content,fat and moisture contents,protein digestion ratio of bone meal were determined,and the protein pattern,bone morphology were analyzed. Results showed that the bone size smaller than 37.4 μm accounted for 83.2 %. With the decrease of particle size,the content of fat increased,and the content of ammonia nitrogen decreased. The digestion ratio of protein in the bone meal showed an increasing trend with the decrease of the size of the bone meal,and the digestion ratio of the bone size less than 37.4 μm was significantly(P<0.05)higher than others. The result of SDS-PAGE of bone meal showed that the content of low molecular protein increased with the decrease of the size of the bone particle. The microstructure of bone meal showed that the surface of the crushed bone meal was smooth.

关 键 词：碎骨 超微粉碎 酶解 消化率 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]