Abstract
In this experiment, response surface methodology was used to study the preparation of malic acid calcium salt from bovine bones assisted by ultrasonication. The results showed that the optimum conditions for ultrasound-assisted preparation of calcium malate from bovine bone were as follows: solid-liquid ratio 1:15, solid-acid ratio 1:1.5, ultrasonic power 200 W, ultrasonic temperature 35°C, and ultrasonication time 17 min. The efficiency of calcium recovery was 66.16%, and the purity was 92.54%. After three ultrasonic treatments of 17 min each, the calcium malate conversion rate of bovine bone reached 95.73%. Animal experiments showed that feeding bovine bone-derived calcium malate significantly increased alkaline phosphatase (ALP) activity and bone calcium content, reduced tartrate-resistant acid phosphatase (TRAP) activity, and maintained the balance of serum calcium and phosphorus. These results indicated that the ultrasonic method effectively ionized calcium in bovine bone, which provides a reference point for the industrial production of calcium products with bovine bone as the raw material.
Highlights
Bovine bone is rich in minerals such as calcium, phosphorus and iron, which have a wide range of potential uses in foods and medicines [1, 2]
Bone powder was weighed and placed in a beaker, and a certain proportion of malic acid solution was added to the ultrasonic cleaner (SB-5200DTD, 800 W, 40 kHz, purchased from Ningbo Xinzhi Biotechnology Co., Ltd.) for ultrasonic reaction according to preset parameters; these involved 3 s cycles of ultrasound and Ultrasonic assisted for production of calcium products with bovine bone 5 s delays
Ultrasonic assisted for production of calcium products with bovine bone acid ratio of 1:1.5, material liquid ratio of 1:15, ultrasonic power of 250 W, and temperature of 35 ̊C
Summary
Bovine bone is rich in minerals such as calcium, phosphorus and iron, which have a wide range of potential uses in foods and medicines [1, 2]. Apart from ribs and bone cavities, other bone products cannot be utilized effectively, resulting in a waste of resources and environmental pollution [3, 4] It is of great significance for the food industry to make full use of bone resources. Reported methods for improving the solubility of bone calcium include acid hydrolysis, alkaline hydrolysis, enzymatic hydrolysis and microbial fermentation [5,6,7]. To some extent, these methods improve the dissolution rate of bone calcium, but acid and alkali hydrolysis can cause the irreversible denaturation of proteins in bone.
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