Leveraging ultra-micro crayfish shell powder to modulate protein digestion and health benefits in silver carp surimi
文献类型： 外文期刊
作者： Chen, Mengting 1 ; Su, Yan 1 ; Xiang, Aoli 3 ; Lu, Yu 3 ; Sun, Zhida 2 ; Ma, Aimin 2 ; Xiong, Guangquan 1 ; Qiao, Yu 1 ; Chen, Sheng 1 ; Wu, Wenjin 1 ; Liu, Jing 4 ; Tu, Ziyi 5 ; Wang, Lan 1 ; Shi, Liu 1 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Key Lab Agr Prod Cold Chain Logist, Minist Agr & Rural Affairs, Wuhan 430064, Peoples R China
2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
3.North Dakota State Univ, Dept Plant Sci, Fargo, ND 58102 USA
4.Hubei New Liuwu Foodstuff Grp Co Ltd, Qianjiang 433115, Peoples R China
5.Hubei Crayfish Ind Technol Res Inst, Qianjiang 433115, Peoples R China
关键词： Crayfish shell powder; Surimi gel; Digestibility; Peptidomics; Health benefits
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 488 卷
页码：
收录情况： SCI
摘要： This study examined the effects of ball-milled crayfish shell powder (MD) and ball milling combined with irradiation crayfish shell powder (MID) on the digestion behaviors of silver carp surimi. During simulated digestion, surimi supplemented with crayfish shell powder exhibited reduced protein digestibility and hydrolysis. Furthermore, compared to surimi without crayfish shell powder, these samples showed larger digestate particle size, enhanced cholesterol-lowering activity, and increased release of essential amino acids. These changes were most significant (p < 0.05) in the MID-supplemented surimi. Peptidomics analysis revealed that crayfish shell powder reduced peptide release by inhibiting structural protein hydrolysis and enriching lipid-regulatory pathways. These effects were linked to the dense gel network formed by the crayfish shell powder, limiting enzyme accessibility. In conclusion, crayfish shell powder reduced protein digestibility, thereby potentially influencing the satiating effect of surimi while improving its nutritional profile, positioning it as a promising functional additive for health-promoting surimi food applications.
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