“…The ability of proteins and polysaccharides to induce the formation of complexes could have consequences on the physiological fate of proteins. Low protein hydrolysis, decrease of hydrolyzed protein absorption, and decrease of animal growth are generally observed with addition of soluble polysaccharides to foods at low or high levels (Jenkins et al, 1978, Shah et al, 1982Low and Rainbird, 1984;Schneeman and Gallaher, 1985;Mouécoucou et al, 1990Mouécoucou et al, , 1995Astwood and Morris, 1992;Larsen et al, 1994;Eggum, 1995;Ellis et al, 1995;Hsu et al, 1996;Grala et al, 1999;El Kossori et al, 2000).…”