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用不同的发酵剂发酵骨粉时骨的变化研究
Jia Meng1,2,3, Ying Wang1,2,3, Jinxuan Cao1,2,3
1Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Ministry of Education, Beijing 100048, China.
Foods (Basel, Switzerland)
|January 23, 2024
概括
乳酸菌酸 (LA) 发酵从牛骨中释放的比酵母发酵更多. 这一过程改变了骨粉的特性,显示出补充剂的潜力.
科学领域:
- 生物技术是生物技术.
- 生物材料科学 生物材料科学
- 食品科学 食品科学 食品科学
背景情况:
- 是一种重要的营养素,骨是丰富的来源.
- 目前从骨中提取的方法可能是低效或苛刻的.
- 发酵为加工骨制材料提供了一个潜在的生物方法.
研究的目的:
- 为了评估Lactobacillus acidophilus (LA) 和黄葡萄酒酵母 (HY) 在发酵牛骨中释放的疗效.
- 研究发酵对骨粉的物理和化学特性的影响.
- 探索释放的机制及其在发酵中的形式.
主要方法:
- 使用LA和HY发酵牛骨粉.
- 分析发酵中的释放能力.
- 骨粉属性的表征,包括颗粒大小,形态和化学成分.
主要成果:
- 与HY相比,LA显示出更高的酸产量和更高的释放量.
- 发酵导致骨颗粒膨胀,颗粒大小增加,并改变了内部化学结构.
- 释放的主要以自由的Ca2+离子,有机酸结合的和酸酸盐的形式.
结论:
- 发酵,特别是LA,有效地从牛骨中释放.
- 该过程显著改变了骨粉的特性,创造了新的材料特性.
- 这项研究强调了发酵在开发新型骨制品,特别是补充剂方面的潜力.
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