Premium
In vitro and In vivo studies on intragastric soya protein–polysaccharide gels in a beverage matrix
Author(s) -
Wee May Sui Mei,
Yusoff Ruzanna,
Chiang Jie Hong,
Xu Yunyun
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13415
Subject(s) - guar gum , food science , pea protein , polysaccharide , viscosity , chemistry , carrageenan , guar , rheology , crossover study , gastric emptying , glycaemic index , apparent viscosity , materials science , medicine , stomach , biochemistry , composite material , endocrinology , alternative medicine , pathology , placebo , glycemic index , glycemic , insulin
Abstract Intragastric gelation is a mechanism whereby a consumed liquid food gels under the acidic gastric condition. It was hypothesised that intragastric gelation would result in satiety due to delayed gastric emptying. Three treatment beverages that is soya protein isolate ( SPI ) with λ‐carrageenan ( SPI ‐ LC ; high viscosity, gelling), guar gum ( SPI ‐ GG ; high viscosity) and no polysaccharide ( SPI ; low viscosity) were given to twenty participants in a randomised 3 × 3 double‐blind within‐subject crossover design trial and asked to rate their hunger and fullness scores (visual analogue scale; VAS ) before and up to 60 min after consumption of the beverage. Results show that there were no significant effects on hunger, fullness and energy intake after consuming the SPI ‐ LC (gelling) beverage compared to the SPI ‐ GG beverage, but did evoke weak satiety signals up to 20 min after consumption when compared to the control (low‐viscosity) SPI beverage. Therefore, intragastric gelation does not result in satiety in this study.