Research Progress on Preparation and Application in Food Industry of Bone Collagen

WU Wenxia; YU Tonghui; ZHU Yi; WANG Qingling; LU Shiling; LIU Chengjiang; DONG Juan

doi:10.13386/j.issn1002-0306.2021070289

Volume 43 Issue 13

Jun. 2022

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Science and Technology of Food Industry > 2022 > 43(13): 445-454. > DOI: 10.13386/j.issn1002-0306.2021070289

WU Wenxia, YU Tonghui, ZHU Yi, et al. Research Progress on Preparation and Application in Food Industry of Bone Collagen[J]. Science and Technology of Food Industry, 2022, 43(13): 445−454. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070289.

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Research Progress on Preparation and Application in Food Industry of Bone Collagen

1.
School of Food Science and Technology, Shihezi University, Shihezi 832000, China
2.
Xinjiang Academy of Agricultural Reclamation Science, Shihezi 832000, China

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Received Date: July 25, 2021
Available Online: April 24, 2022

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Abstract

Abstract

Bone is the main by-product of animal after slaughtering and is rich in collagen. First, the preparation of bone collagen, involved pretreatment of bone raw materials, extraction, isolation and purification of bone collagen, are introduced. Then its application in food industry including functional food and food packaging, are reviewed in this article from the aspects of structure and properties of bone collagen. This paper will provide ideas for the efficient utilization of animal bone collagen.
- bone collagen,
- preparation,
- food industry,
- application

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References (91)

References

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