Study On The Protease Hydrolysis Technique And Lactic Acid Bacteria Fermentation Of Porcine Bone

Poultry bones are extremely rich resources and are very rich in nutrition in China, but thebone utilization and the added value is remarkably low. Therefore, the research anddevelopment of poultry bones are very important to increase their application and value. As aporcine by-product, its bone contains even more calcium, phosphorus, iron, sodium and othermineral elements than porcine meat, and protein content as high as23%.In this study, two biotechnologies, protease hydrolysis and lactic acid bacteria (LAB)fermentation, were researched and applied, to develop the new porcine products—boneextract and product of LAB fermentation. The research and development of the bone productswould be highly beneficial and valuable for the comprehensive utilization, product qualityand nutritional value improvement, social and economic benefits and market prospect ofpoultry bonesThe main research results were:1. Study on enzymatic hydrolysis technology of porcine bone extractIn the research of enzymatic hydrolysis of porcine bone powder, fresh pork ribs as rawmaterials, defferent proteases were investigated, in order to determine their hydrolysis effectsfor porcine bone. The results showed that the neutral protease had the best hydrolysis effect.At the same time, the affecting factors and technological conditions were studied forenzymatic hydrolysis of porcine bone. Through single factor experiments and the orthogonalexperiment, the optimum enzymatic hydrolysis conditions were:7%of enzyme addition level,1:20of bone powder to liquid ratio, enzymatic hydrolysis temperature50℃, and hydrolysistime5h.2. Study on the porcine bone product of lactic acid bacteria fermentationIn the study of LAB fermented pork powder, using the dilution plate method and TJAmedium,3lactic acid bacteria strains were isolated and screened from pig bone buried in soilfor two months, in order to obtain the suitable LAB for bone fermentation.The influential factors and technological conditions were also investigated for LABfermentation of porcine bone powder, by determining free amino acids and calcium ioncontent. Through the single factor experiments and orthogonal experiment, the optimumfermentation conditions were: lactic acid bacteria inoculation quantity12%, sucrose additionamount6g/100ml and bone addition amount4g/100ml; and fermentation temperature39.5℃,and fermentation time48h.