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Rheological Characterization of Gastric Juices from Bread with Different Amylose/Amylopectin Ratios

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Food Digestion: Research and Current Opinion

Abstract

The purpose of this paper is to present a methodology for characterizing the rheological properties of heterogeneous gastric contents, for the first time, to our knowledge. Pigs were used as a model because their gastric system is similar to that of humans. Bread was chosen as a high-calorific, solid test meal. The bread was made with flours offering a wide range of amylose/amylopectin ratios. A specific method of extraction and measurement was developed. For the study, the vane test technique was chosen in order to take into account the heterogeneity and short lifetime of the boluses. The variation in viscosity values for each gastric system was compared with their moisture contents, different residence times in the stomach, and various amylose/amylopectin ratios. The viscosities decrease significantly as the residence time increases. Furthermore, we suggest that the amylose/amylopectin ratio (Am/Ap) determines the moisture content, which then provides the viscosity level, since the gastric contents behave as a concentrated suspension. Pigs add variability to the results because the structure of the bolus depends on mastication.

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Acknowledgments

This work was made possible through the financial support of the French National Research Agency (ANR), within the framework of the Nomac project. We wish to thank all of the partners involved in this project. We wish to extend our grateful thanks to the technical staff of the Laboratoire Rhéologie et Procédés. The Laboratoire Rhéologie et Procédés is part of the LabEx Tec 21.

Conflicts of Interest

The authors have nothing to disclose.

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Authors and Affiliations

  1. Université Grenoble Alpes, LRP (Laboratoire Rhéologie et Procédés), 38000, Grenoble, France

    Jérémy Patarin, Didier Blésès & Albert Magnin

  2. CNRS, LRP, 38000, Grenoble, France

    Jérémy Patarin, Didier Blésès & Albert Magnin

  3. INRA, UR1341 ADNC (Alimentation & Adaptations Digestives, Nerveuses et Comportementales), 35590, Saint-Gilles, France

    Sylvie Guérin & Charles-Henri Malbert

Authors
  1. Jérémy Patarin
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  2. Didier Blésès
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  3. Albert Magnin
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  4. Sylvie Guérin
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  5. Charles-Henri Malbert
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Correspondence to Albert Magnin.

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Patarin, J., Blésès, D., Magnin, A. et al. Rheological Characterization of Gastric Juices from Bread with Different Amylose/Amylopectin Ratios. Food Dig. Res Curr Opin 6, 2–9 (2015). https://doi.org/10.1007/s13228-014-0037-9

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  • DOI: https://doi.org/10.1007/s13228-014-0037-9

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