Evidence map›Paper›PMID 38731713›Full record

ArticleFoods (Basel, Switzerland)2024

Irradiation-Assisted Enhancement of Foaming and Thermal Gelation Functionality of Liquid Egg White.

Yan Zhang, Jianying Zhao, Lichao He, Jin Zhu, Yue Zhu, Guofeng Jin, Ruihang Cai, Xiaola Li, Chengliang Li

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2024. 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. 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.

Yan ZhangKey Laboratory of Geriatric Nutrition and Health (Ministry of Education), China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Jianying ZhaoDepartment of Tea and Food Science and Technology, Jiangsu Vocational College of Agriculture and Forestry, Jurong 212400, China.
Lichao HeKey Laboratory of Geriatric Nutrition and Health (Ministry of Education), China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Jin ZhuKey Laboratory of Geriatric Nutrition and Health (Ministry of Education), China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Yue ZhuKey Laboratory of Geriatric Nutrition and Health (Ministry of Education), China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Guofeng JinKey Laboratory of Geriatric Nutrition and Health (Ministry of Education), China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Ruihang CaiZhejiang Institute of Subtropical Crops, Zhejiang Academy of Agricultural Sciences, Wenzhou 325005, China.
Xiaola LiZhejiang Institute of Subtropical Crops, Zhejiang Academy of Agricultural Sciences, Wenzhou 325005, China.
Chengliang LiKey Laboratory of Geriatric Nutrition and Health (Ministry of Education), China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.ORCID 0000-0001-6533-7729

Funding

High Level Personnel Construction Team Project of Beijing Technology and Business University 19008023214Key Technology Integration and Demonstration for Improving Quality and Efficiency of Xuanwei Pig Industry 2022YFD1601902Open Project of China Food Flavor and Nutrition Health Innovation Center CFC2023B-003
6 · The paper itself

Abstract

Ionizing radiation has its unique popularity as a non-thermal decontamination technique treating with protein-rich foodstuffs to ensure the microbial and sensory quality, particularly for shell eggs. However, the changes in the functional properties of egg protein fractions such as liquid egg white (LEW) with macro/microstructural information are still controversial. Hence, this study was designed to elaborate the foaming and heat-set gelation functionality of LEW following different γ-ray irradiation dose treatments (0, 1, 3 or 5 kGy). For such, the physicochemical properties (active sulfhydryl and the hydrophobicity of protein moieties), structural characteristics (through X-ray diffraction, Fourier-transform infrared spectroscopy and differential scanning calorimetry) and interfacial activities (rheological viscosity, interfacial tension, microrheological performance) were investigated. Then, the thermal gelation of LEW in relation to the texture profile and microstructure (by means of a scanning electron microscope) was evaluated followed by the swelling potency analysis of LEW gel in enzyme-free simulated gastric juice. The results indicated that irradiation significantly increased the hydrophobicity of liquid egg white proteins (LEWPs) (

Indexed as

egg white proteinfoam and gelsirradiationprotein fragmentationprotein oxidative aggregationstructural characteristics

Identifiers

PMID38731713
PMCPMC11083238

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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.