Experimental study demonstrates delayed postprandial plasma amino acid availability in humans after eating extruded proteins, indicating altered digestion kinetics.
Industrial processing can alter the structural complexity of dietary proteins and, potentially, their digestion and absorption upon ingestion. High-moisture extrusion (HME), a common processing method used to produce meat alternative products, affects in vitro digestion, but human data are lacking. We hypothesized that HME of a mycoprotein/pea protein blend would impair in vitro digestion and in vivo postprandial plasma amino acid availability.
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West et al. (2024) studied this question.
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