Evidence map›Paper›PMID 37174330›Full record

ArticleFoods (Basel, Switzerland)2023

Effect of Microwave Vacuum Freeze-Drying Power on Emulsifying and Structure Properties of Egg White Protein.

Kenan Su, Lili Liu, Xingyu Pan, Shuxing Chen, Xiaodan Zhang, Weiwei Cheng, Baocheng Xu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2023. 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
–field-weighted citation impact
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.

  1. Review
  2. Article
  3. Article
  4. Article
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

7 authors.

Kenan SuInternational Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, National Experimental Teaching Demonstration Center for Food Processing and Security, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.
Lili LiuInternational Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, National Experimental Teaching Demonstration Center for Food Processing and Security, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.ORCID 0000-0002-0176-2678
Xingyu PanInternational Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, National Experimental Teaching Demonstration Center for Food Processing and Security, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.
Shuxing ChenFood Laboratory of Zhongyuan, Luohe 462300, China.
Xiaodan ZhangInternational Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, National Experimental Teaching Demonstration Center for Food Processing and Security, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.
Weiwei ChengInternational Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, National Experimental Teaching Demonstration Center for Food Processing and Security, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.
Baocheng XuInternational Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, National Experimental Teaching Demonstration Center for Food Processing and Security, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.

Funding

2021 Luoyang Social Development Special Project 2101021ALeading Talent Program for Science and Technology Innovation in Central China 234200510020Major science and technology projects in Henan Province 221100110500National Key R&D Program of China 2022YFF1101600
6 · The paper itself

Abstract

The study investigated the effects of different microwave vacuum freeze-drying powers (100-500 W) on the emulsifying properties and structural characteristics of egg white protein, which is of great significance in enhancing the added value of EWP and promoting its application. Emulsification analysis revealed that the emulsification performance was significantly influenced by microwave power and reached its maximum at 300 W. Fourier-transform infrared spectroscopy (FT-IR) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analyses showed that microwave vacuum freeze-drying treatment altered the secondary structure of EWP without changing its peptide structure. Fluorescence measurements indicated that the maximum fluorescence emission intensity decreased, and the maximum emission wavelength shifted towards blue as the power increased. Particle size, zeta potential, scanning electron microscopy (SEM), and differential scanning calorimetry (DSC) analyses showed that the average particle size of EWP reached the minimum value of 1203.66 nm, the absolute value of zeta potential reached the maximum value of 41.35 mV, and the thermal stability was strongest, with a more uniform and loose structure observed at 300 W. Texture profile analysis (TPA) showed that appropriate power treatment significantly enhanced the chewiness and viscoelasticity of egg white protein. Therefore, appropriate power treatment could effectively improve the emulsifying properties and stability.

Indexed as

egg white proteinemulsification propertiesfreeze-dryingmicrowave powerstructure propertiesthermal properties

Identifiers

PMID37174330
PMCPMC10177774

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Registered trials

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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.