Evidence map›Paper›PMID 37594557›Full record

ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2023

Effect of Oat β-Glucan on the Structure and Properties of Soybean Protein Isolate During Maillard Reaction.

Zhaonan Chu, Qiyun Zhang, Xiaohui Li, Bin Xue, Tao Sun, Jing Xie

Abstract read
PubMed Publisher
In one paragraph

Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
1.4field-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

3 citing papers in PubMed, 7 citations in OpenAlex.

  1. Review
  2. Article
  3. 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

6 authors at 1 institution in 1 country.

Zhaonan ChuCollege of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China.
Qiyun ZhangCollege of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China.
Xiaohui LiCollege of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China.
Bin XueCollege of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China.
Tao SunCollege of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China. taosun@shou.edu.cn.
Jing XieCollege of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China.
Shanghai Ocean University · CN

Funding

Natural Science Foundation of Shanghai 31972142
6 · The paper itself

Abstract

Maillard reaction (MR) with oat β-glucan changed the structure of soybean protein isolate (SPI), further leading to the enhancement of its functional properties. SPI was unfolded by MR, and the SPI conjugates with high molecular weight were identified. The water solubility of SPI was improved by cross-linking with hydrophilic β-glucan, while the hydrophobicity also increased along with the unfolding of the SPI. Cross-linking with β-glucan elevated the viscosity of SPI, thus enhancing viscosity-related physiological activities, including bile acid binding ability, fat binding capacity, and hypoglycemic activity, and the functional properties increased as the βG content involved in MR increased.

Indexed as

beta-GlucansMaillard ReactionHypoglycemic AgentsSoybean Proteinsbeta-glucan, (1-3)(1-4)-beta-GlucansHypoglycemic AgentsSoybean ProteinsFunctional propertiesMaillard reactionOat β-glucanSoybean protein isolate

Identifiers

PMID37594557
OpenAlexW4385969539

What OpenQuestion holds

Textmetadata
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.