Current Status and Progress of Studies on Protein Hydrolysis of Livestock and Poultry Bones and Peptide Chelated Calcium
ZHOU Xiaocui, JIN Guofeng, JIN Yongguo, MA Meihu, CAI Zhaoxia*
National Research & Development Center for Egg Processing, College of Food Science and Technology,
Huazhong Agricultural University, Wuhan 430070, China
Abstract：Livestock and poultry bones are abundant natural resources very rich in nutrients; however, only less than 1% of these resources in China are in depth processed or utilized. This article reviews the current situation in the exploitation and utilization of livestock and poultry bones at home and abroad with respect to chemical composition and structural characteristics, hydrolysis methods, major functional products, and techniques for their separation and purification, with emphasis on the development of bone peptide chelating calcium as a new calcium supplement. A detailed elucidation of the major factors affecting the chelating process as well as the absorption of the chelate is also given. Finally, the future prospect of bone products in China is predicted.
周小翠，靳国锋，金永国，马美湖，蔡朝霞. 畜禽骨蛋白水解及多肽螯合钙研究进展[J]. 肉类研究, 2015, 29(8): 31-35.
ZHOU Xiaocui, JIN Guofeng, JIN Yongguo, MA Meihu, CAI Zhaoxia. Current Status and Progress of Studies on Protein Hydrolysis of Livestock and Poultry Bones and Peptide Chelated Calcium. Meat Research, 2015, 29(8): 31-35.
