Effects of Egg White Protein and Konjac Glucomannan on the Digestion and Fermentation Properties of Trachypenaeus curvirostris Surimi Gel

Effects of Egg White Protein and Konjac Glucomannan on the Digestion and Fermentation Properties of Trachypenaeus curvirostris Surimi Gel

This study examined the effects of egg white protein (EWP) and konjac glucomannan (KGM) on the digestion and fermentation properties of shrimp (Trachypenaeus curvirostris) surimi gel (SSG) using in vitro models. The results showed that the in vitro protein digestibility of the SSG-EWP group increase...

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Bibliographic Details
Main Author:	HU Sijia, HU Qiuyue, ZHAN Shengnan, YANG Wenge, YING Qingfang, OU Changrong, HUANG Tao
Format:	Article
Language:	English
Published:	China Food Publishing Company 2024-11-01
Series:	Shipin Kexue
Subjects:	trachypenaeus curvirostris surimi gel; egg white protein; konjac glucomannan; in vitro digestion; intestinal flora
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-015.pdf
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