| China is a nation with strong breed aquatics. The freshwater fish output reached23.465million tons in2011. In recent years, freshwater fish processing industry developed rapidly, and has formed frozen products, pickled fish products, surimi and its products, forage fish meal and other types of products. Surimi products become the primary means of freshwater fish processing because of its high-protein, low-fat and variety of species. Silver carp is one of the main raw material for surimi products and it’s flesh rate is generally25%to30%. The fish body is a good natural source of calcium which is rich in calcium, phosphorus and other minerals. Fish body as the raw material used in the new calcium product development and production technology has an important theoretical and practical significance on efficient utilization of surimi processing byproducts. In this study, fish bone powder-polypeptide mixture was produced by mixing fish bone powder and fish protein polypeptide powder from silver carp steak in order to explore the effects of fish bone powder particle size on property, protein bioavailability and calcium bioavailability of fish bone powder-polypeptide mixture. The major results of this issue are as follows:1. The optimal process of hydrolysising fish bone were determined. The enzymatic effect of flesh remaining silver carp bone was investigated to compared single enzymatic hydrolysis method and step-by-step enzymatic hydrolysis. The single enzymatic hydrolysis method which has moderate degree of hydrolysis and rich target chain length peptide was.slected as the fish bone processing method with the hydrolysis degree, nitrogen yield and average length of the peptide chain as the evaluation index. The hydrolysis degree and nitrogen yield under this method were25.80%and54.31%respectively, and the average length of the peptide chain was2.25Aa, peptide chain in this length were good for human intestinal absorption.2. Effects of different particle sizes of fish bone powder on property of fish bone powder-polypeptide mixture. Three particle sizes fish bone powder-polypeptide mixture(Φ=833μm～165μm,Φ=165μm～74μm,Φ<74μm)were produced by mixing three particle sizes fish bone powder and fish protein peptide powder which was prepared from silver carp steak. Comparative studies between the three kinds of fish bone powder-polypeptide mixture’s basic components and property with the cold water solubility, hydroxyl radical scavenging capacity, foaming, foam stability and protein vitro digestibility as the evaluation index were done. The results showed that the particle size of fish bone powder had a significant impact on moisture content, ash content, calcium content, cold water solubility and hydroxyl radical scavenging capacity of fish bone powder-polypeptide mixture (P<0.05).3. Effects of different particle sizes of fish bone powder on protein bioavailability of fish bone powder-polypeptide mixture. SD male rats were set up into three groups which were respectively fed feed added different particle sizes of fish bone powder, at the same time, casein feed group and no gluten feed group were set as the control group. The effects of fish bone powder particle size on protein bioavailability of fish bone powder-polypeptide mixture were explored with the gross weight gain, protein efficiency ratio, protein true digestibility and other indexs as the evaluation index. The results showed that the particle size of fish bone powder had no significant impact on gross weight gain, protein efficiency ratio, feed efficiency, proteain true digestibility, protein apparent digestibility (P>0.05) and had a significant impact on biological value, net protein utilization(P<0.05). Evaluation indexes were significantly different in different growth week of the same group. The rats grow rapidly in2-3growth week and the eveluation indexs in these two growth week were higher than other growth week in the same group.4. Effects of different particle sizes of fish bone powder on calcium bioavailability of fish bone powder-polypeptide mixture. Wistar male rats were set up into three groups which were respectively fed feed added different particle size of fish bone powder, at the same time, calcium carbonate feed group and low calcium feed group were set as the control group. The effects of fish bone powder particle size on calcium bioavailability of fish bone powder-polypeptide mixture were explored with the gross weight gain, calcium apparent absorptivity, calcium retention rate, femur basic physical properties, femur biomechanical indicators and other indexs as the evaluation index. The results showed that the particle size of fish bone powder had no significant impact on gross weight gain (P>0.05) and had a significant impact on calcium absorption and utilization(P<0.05). As the fish bone powder particle size decreases, the calcium apparent absorption, calcium retention rate, bone mineral density, bone mineral salt content, cortical bone area, femur energy absorption showed a significant increasing trend. In the three kinds of fish bone powder-polypeptide mixture the one fed particle≤74μm fish bone powder had higher indexs than other groups, the calcium apparent absorptivity, calcium retention rate, bone calcium content and energy absorption of small particle fish bone powder-olypeptide mixture were47.84±3.90%,44.94±3.01%,24.18±0.01%and7.52±0.48kg·mm respectively.5. Effects of material composition on quality of fish bone powder-polypeptide chewable tablets.The raw material particle yield and liquidity, chewable tablet hardness, whiteness, disintegration time and sensory quality of the small particle fish bone powder-polypeptide mixtrue were calculated to investigate the effects of material composition on quality of fish bone powder-polypeptide chewable tablets. The results showed that the kind and addition amount of chewable tablet accessories had a significant impact on chewable tablets’ raw material particle yield and liquidity, hardness, whiteness, disintegration time and sensory quality(P<0.05). The optionum ingredients were obtained by orthogonal test:dextrin23.9%, sweet milk19,1%, mannitol33.5%, CMC2.4%, appropriate amount of magnesium stearate and cream flavor. The chewable tablet produced by this formulation tastes cool, sweet and delicate, Its protein content was8.66%, and its calcium content was3.65%. |
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