ArticleScientific reports2022
Decolorization and detoxication of plant-based proteins using hydrogen peroxide and catalase.
Article in Scientific reports, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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.
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.
Who cites it
10 citing papers in PubMed, 30 citations in OpenAlex.
- Structural, color, and stability properties of hydrogen peroxide-treated phycoerythrin-based colorant proteins from dried laver (Food chemistry: X · 2026Article
- Slaughter blood-derived bioactive peptides: structure-function relationships, species-specific bioactivities, gastrointestinal stability, and sustainable applications in food systems.Food science of animal resources · 2026Review
- Enhancing the emulsifying properties of tea water-insoluble proteins by liposomes based on pH-induced weak force transitions.Food chemistry: X · 2026Article
- Intensification of lupin protein solubilization using high-power ultrasound.Ultrasonics sonochemistry · 2026Article
- Significantly improved catalytic activity of copper nanocrystal by introducing TiMikrochimica acta · 2025Article
- Umami and saltiness enhancements of textured pea proteins by combining protease- and glutaminase-catalyzed reactions.Current research in food science · 2025Article
- Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acids.Frontiers in nutrition · 2024Article
- Production and Analytical Aspects of Natural Pigments to Enhance Alternative Meat Product Color.Foods (Basel, Switzerland) · 2023Article
- Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs.PloS one · 2023Article
- A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients.Frontiers in nutrition · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The gap between the current supply of meat and its predicted future demand is widening, increasing the need to produce plant-based meat analogs. Despite ongoing technical developments, one of the unresolved challenges of plant-based meat analogs is to safely and effectively decolor plant proteins that originally exhibit yellow-brown or strong brown color. This study aimed to develop an effective and safe decoloring system for soy-based protein products using food-grade hydrogen peroxide and catalase. First, soy-based protein isolate (PI) and textured vegetable protein (TVP) were treated with hydrogen peroxide, and then the residual hydrogen peroxide was degraded using catalase. This process caused notable decolorization of PI and TVP, and residual hydrogen peroxide was not detected in these products. These findings indicate that this process could safely and effectively decolorize soy-based proteins. Interestingly, this decoloring process enhanced the solubility, water- and oil-holding capacities, foaming capacity, and emulsifying stability of decolored soy-based PI. Additionally, cooking loss and juiciness of decolored TVP-based foods were improved compared to those of non-treated foods. These findings indicate that the decoloring process also enhances the physical properties of soy-based protein products.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.