Comparison of rice and whey protein osolate digestion rate and amino acid absorption

Abstract

These findings suggest that RPI, compared to WPI (fast) and casein (slow), is an intermediate digesting protein. While RPI showed a 6.8% lower total amino acid appearance in the blood based on AUC, the difference was not statistically significant. Future research should investigate the digestion kinetics of RPI for longer periods of time, potentially reducing the observed difference in total amino acid appearance in the blood due to the difference in digestion rates of WPI (fast) and RPI (intermediate).