Evidence map›Paper›PMID 36017450›Full record

ArticleCurrent research in food science2022

Improving emulsification properties of alkaline protein extract from green tea residue by enzymatic methods.

Zexin Lin, Han Wei, Yufei Zhang, Pai Liu, Yongxue Liu, Zhensheng Huang, Xucong Lv, Yanyan Zhang, Chen Zhang

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Current research in food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
1.5field-weighted citation impact, top 19% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

4 citing papers in PubMed, 11 citations in OpenAlex.

  1. Review
  2. Article
  3. Article
  4. Microbial proteases and their applications.Frontiers in microbiology · 2023
    Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors at 2 institutions in 2 countries.

Zexin LinFood Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, 362200, Jinjiang, Fujian, China.
Han WeiInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108, Fuzhou, China.
Yufei ZhangInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108, Fuzhou, China.
Pai LiuInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108, Fuzhou, China.
Yongxue LiuInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108, Fuzhou, China.
Zhensheng HuangR&D Department, Fujian Dachang Biotechnology. 350015, Fuzhou, China.
Xucong LvInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108, Fuzhou, China.
Yanyan ZhangInstitute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstr. 12, 70599, Stuttgart, Germany.
Chen ZhangFood Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, 362200, Jinjiang, Fujian, China.
Institute of Food Science and Technology · CNUniversity of Hohenheim · DE

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Alkaline extraction is an important process in the integrated biorefining of leafy biomass to obtain protein, but the resulting alkaline protein extract (APE) may have poor emulsification properties for food applications. In this study, the components in the APE fractionations obtained by size exclusion chromatography were determined. The emulsification properties of APE were determined using oil/water with a ratio of 7:3. Whey protein and soybean protein isolate were used as controls while enzymes were used to improve APE's emulsification properties. The results showed that the APE could be divided into three fractions with protein content of 83, 56, and 34%. Carbohydrates mainly derived from homogalacturonan pectin were mostly in Fraction 2, while Fraction 3 consisted of peptides, oligosaccharides, and free polyphenols. The APE had similar emulsification capacity and emulsification stability as those of whey protein and soybean isolate. The emulsion made by the APE had a creaming index of 92% with emulsification activity index value of 44 m

Indexed as

Alkaline proteaseEmulsification capacityLeafy biomassPepsinProtein degradationViscozyme® L

Identifiers

PMID36017450
PMCPMC9396047
OpenAlexW4293657179

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.