Sodium caseinate enhances the effect of konjac flour on delaying gastric emptying based on a dynamic in vitro human stomach‐IV (DIVHS‐IV) system

BACKGROUND In the context of the increasing prevalence of overweight and obesity worldwide, satiety‐enhancing foods may help people control their energy intake and weight. In this study, an advanced near‐real human gastric simulator equipped with a dynamic in vitro human stomach‐IV (DIVHS‐IV) system was used to determine the gastric digestion and gastric retention ratio of konjac flour (KF)/sodium caseinate (SC) mixtures with different ratios. RESULTS The apparent viscosity, viscoelastic properties, confocal laser scanning microscopy (CLSM) of the digested products were collected and analyzed to further study the effect of SC on the physical properties of KF during digestion. The results showed that the addition of SC could enhance the effect of KF on delaying gastric emptying in vitro. Besides, the addition of SC was shown to weaken the effect of gastric juice on the dilution of gastric contents by forming SC gel blocks in the acid environment. In particular, the synergistic gastric emptying delaying effect was the strongest in the KF/SC mixture containing 1% KF and 8% SC, and obvious massive aggregates were observed. CONCLUSION The combination of 1% KF and 8% SC was shown to synergistically delay gastric emptying and potentially enhance the sense of fullness. © 2022 Society of Chemical Industry.