Slows digestion, boosts nutrition
As a functional additive for surimi, it forms a dense gel network that inhibits protein hydrolysis, thereby reducing protein digestibility while enhancing satiety and improving nutritional properties.
Mengting, Chen · Su, Yan · Sun, Zhida · Ma, Aimin · Xiong, Guangquan · Qiao, Yu · Sheng, Chen · Wu, Wenjin · Wang, Lan · Shi, Liu
Food Chemistry 2025
Reduced protein digestibility and hydrolysis in surimi with ultra-micro crayfish shell powder
Larger digestate particle size, enhanced cholesterol-lowering activity, and increased essential amino acid release compared to control
Most significant effects (p<0.05) with ball milling combined with irradiation powder (MID)