Effect of nanoprocessing on the physicochemical properties of bovine, porcine, chicken, and rabbit bone powders
文献类型： 外文期刊
作者： Li, Xue 1 ; He, Zhifei 1 ; Xu, Jingbing 4 ; Zhang, Ling 2 ; Liang, Yexing 2 ; Yang, Shixiong 2 ; Wang, Zefu 1 ; Zhang, Do 1 ;
作者机构： 1.Southwest Univ, Coll Food Sci, Chongqing, Peoples R China
2.Chongqing Acad Agr Sci, Agr Prod Proc Inst, Chongqing, Peoples R China
3.Chongqing Engn Res Ctr Reg Food, Chongqing, Peoples R China
4.Chongqing Inst Food & Drug Control, Chongqing, Peoples R China
关键词： animal bone; characteristics; nanoprocessing; rabbit
期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：3.5； 五年影响因子：4.2 ）
ISSN： 2048-7177
年卷期：
页码：
收录情况： SCI
摘要： The chemical composition and hardness of bovine bone, porcine bone, chicken bone, and rabbit bone were compared, as well as the influence of nanoprocessing on the physicochemical characteristics of these bone powders. A series of nanofabrication processes led to an increase in bone minerals and the loss of protein and fat. The hardness of softened bovine bone was still the largest, whereas chicken and rabbit bones were relatively soft. There were no significant differences in the functional groups between nanoscale bone powders. Overall, nanomachining significantly reduced and homogenized the bone particle size and improved the color and release rate of calcium ions of bone powders at the same time; these effects were different for several bones. Nanoscale rabbit bone had higher comminution efficiency, as well as satisfactory nutritional value, color, and product yield, which supports its strong development potential.
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