Research On Comprehensive Utilization Of Channel Catfish Bones
Keywords
Channel Catfish, Fish Bones, Collagen, Extraction Process
Abstract
The presence of protein in fish bones will affect the absorption of bone calcium. The protein in fish bones is extracted and utilized, and the calcium is retained in the bones. This not only makes full use of the protein components in fish bones, but also facilitates the absorption of high-calcium components. “Zero waste” resource utilization can be achieved. The test was conducted under 4¡ãC conditions. Channel catfish (ictaluruspunctatus) fish bones were first soaked in 0.1 mol¡¤l-1 naoh for 6 hours and then in 2.5% nacl for 6 hours to remove impurity proteins and then used 10% isopropyl alcohol solution. To remove fat, 0.1mol¡¤l-1 citric acid extraction for 3 days can better extract collagen, which is colorless and odorless, and the extraction rate can reach 11.87%. The crude extract can then be salted out and dialyzed to obtain collagen products with higher purity. The viscosity of fish bone collagen solution increases with the increase of protein concentration, and its denaturation temperature is 33.9¡ãC. The sds-page test results show that the extracted catfish bone collagen has high purity, contains 2 ¦Á chains, and has a higher ¦Â chain content. The calcium content of catfish bone powder after extracting collagen can reach 60%. When added as a calcium additive to biscuits, it will not cause significant differences in the texture and taste of biscuits. It is a good calcium additive and can be used for food reprocessing.
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Original research was done by Wu Ti, Chen Shunsheng
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