Gastric emptying and nutrient absorption of pea protein products differing in heat treatment and texture: a randomizedin vivocrossover trial andin vitrodigestion study

Abstract

AbstractBackgroundPea protein is an interesting alternative for animal-based proteins due to its good availability, low cost and relatively balanced amino acid (AA) profile. Its digestibility may be affected by heat treatment and food texture.ObjectivesTo studyin-vivoAA absorption kinetics and gastric behavior of pea protein products differing in heat treatment and texture and compare this within-vitrodigestion.DesignFourteen males participated in a randomized crossover trial. Iso-caloric and iso-volumetric treatments were a 420-mL heated drink, 420-mL unheated drink and 105-g heated gel (semi-solid) consumed with 315 mL water, all containing 20 g pea protein. Gastric MRI scans were made until 90 minutes post-prandial. Blood samples were collected at baseline and up to five hours. All treatments were tested with anin-vitrodigestion model (INFOGEST).ResultsHeat treatment did not alter AA absorption kinetics and gastric emptying. Time to maximum peak was delayed for the gel treatment (total AAs: 66.9 versus 48.0 min for both drinks, essential AAs: 75.4 versus 50.0 and 46.6 min for the drinks). For the gel treatment initial emptying was faster due to the rapid passage of water.In-vitro, the degree of hydrolysis was highest for the unheated drink in the gastric phase and for the gel treatment in the intestinal phase.ConclusionHeat treating pea protein products does not affect digestion. In contrast, texture of pea protein products can be altered to influence the rate of gastric emptying and AA absorption without affecting total AA absorption.