Size Reduction and Calcium Release of Fish Bone Particles During Nanomilling as Affected by Bone Structure

作者：Zhang, Jin; He, Sixiang; Kong, Fanbin; Huang, Shanjun; Xiong, Shanbai^*; Yin, Tao; Du, Hongying; Liu, Ru; Zhang, Mengling

来源：Food and Bioprocess Technology, 2017, 10(12): 2176-2187.

DOI：10.1007/s11947-017-1987-z

• Calcium release
• Particle size
• Nanomilling
• Microstructure
• Mechanical property
• Fish bone

Three types of fish bones including fish skull, rib, and backbone were cooked at 120 A degrees C for 20 min to remove tissues and impurities. The fish bones were minced and ground into microscaled particles before treated in a high-energy wet ball mill to obtain nanoparticles. The effects of bone structure on size reduction of fish bone particles during nanomilling and the calcium release properties were investigated. The results showed that fish rib has higher elasticity modulus than fish skull and fish backbone due to its highly ordered structure. Prior to nanomilling of ground fish bones, the particle size of the skull was the greatest followed by backbone and rib. The mean particle size and calcium release were not significantly different after 8-h nanomilling. However, the size reduction and calcium release rates of the nanoparticles were similar between fish skull and backbone while the fish rib had the lowest values in both categories. The kinetics of size reduction during nanomilling and the calcium release properties of the nanoparticles were well described with the first-order exponential decay function and first-order kinetic function, respectively. Correlation analysis indicated that among all mechanical properties, elasticity modulus of fish bone, to the highest degree, determined their size reduction rate and calcium release rate during nanomilling.

• 出版日期2017-12
• 单位华中农业大学