Evidence map›Paper›PMID 38137319›Full record

ArticleFoods (Basel, Switzerland)2023

Effect of Molecular Weight on the Structural and Emulsifying Characteristics of Bovine Bone Protein Hydrolysate.

Yaodi Zhu, Niancheng Hong, Lijun Zhao, Shengnan Liu, Jie Zhang, Miaoyun Li, Yangyang Ma, Dong Liang, Gaiming Zhao

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 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. 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

9 authors.

Yaodi ZhuCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Niancheng HongCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Lijun ZhaoCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Shengnan LiuCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.ORCID 0000-0002-6647-2823
Jie ZhangCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Miaoyun LiCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Yangyang MaCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Dong LiangCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Gaiming ZhaoCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.

Funding

Miaoyun Li 231100110500
6 · The paper itself

Abstract

The emulsifying capacity of bovine bone protein extracted using high-pressure hot water (HBBP) has been determined to be good. Nevertheless, given that HBBP is a blend of peptides with a broad range of molecular weights, the distinction in emulsifying capacity between polypeptide components with high and low molecular weights is unclear. Therefore, in this study, HBBP was separated into three molecular weight components of 10-30 kDa (HBBP 1), 5-10 kDa (HBBP 2), and <5 kDa (HBBP 3) via ultrafiltration, and the differences in their structures and emulsifying properties were investigated. The polypeptide with the highest molecular weight displayed the lowest endogenous fluorescence intensity, the least solubility in an aqueous solution, and the highest surface hydrophobicity index. Analysis using laser confocal Raman spectroscopy showed that with an increase in polypeptide molecular weight, the α-helix and β-sheet contents in the secondary structure of the polypeptide molecule increased significantly. Particle size, rheological characteristics, and laser confocal microscopy were used to characterize the emulsion made from peptides of various molecular weights. High-molecular-weight peptides were able to provide a more robust spatial repulsion and thicker interfacial coating in the emulsion, which would make the emulsion more stable. The above results showed that the high-molecular-weight polypeptide in HBBP effectively improved the emulsion stability when forming an emulsion. This study increased the rate at which bovine bone was utilized and provided a theoretical foundation for the use of bovine bone protein as an emulsifier in the food sector.

Indexed as

bovine bone proteinemulsion characteristicsmolecular weightstructural characteristics

Identifiers

PMID38137319
PMCPMC10743285

What OpenQuestion holds

Textmetadata
LicenceCC BY
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.