从各种动物衍生的粉中对阿西托巴克特介导的释放和物种化进行比较研究:蛋,,骨和牛骨
Jiani Lu1, Zhongqiang Wang1, Jinxuan Cao1
1Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Food chemistry
|October 30, 2025
概括
这项研究使用了Acitobacter发酵来创建一个生物增强的过程,从动物副产品中提取. 这种绿色方法有效地将废物转化为功能性食品的有价值,生物可访问的成分.
科学领域:
- 生物技术是生物技术.
- 食品科学 食品科学 食品科学
- 生物加工是一种生物加工.
背景情况:
- 来自动物的副产品是大量的低价值废物流.
- 从这些来源有效提取是具有挑战性的.
- 需要可持续的方法来利用这些副产品.
研究的目的:
- 开发一种生物增强的酸解工艺,用于从动物副产品释放.
- 研究释放的的形式和副产品的结构变化.
- 建立一个绿色和经济的生产生物可访问成分的途径.
主要方法:
- 使用了阿西托巴克特菌发酵用于生物酸化.
- 应用酸性溶解对蛋,贝,牛肉骨和骨粉末.
- 使用FTIR,XRD和BET分析释放的形式和副产品结构变化.
主要成果:
- 从贝制成的汁产生的含量明显高于从骨头制成的汁 (差异5.6倍).
- 酸选择性地溶解了无形区域,增加了结晶性和颗粒大小.
- 确定了一种涉及有机酸生成和矿物溶解的协同机制.
结论:
- 乙杆菌介导的生物酸化过程有效地从动物副产品中释放出可生物利用的.
- 这种方法为功能性食品成分生产提供了一种可持续,经济和多功能方法.
- 该过程通过利用废物材料来支持循环经济.
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