Evidence map›Paper›PMID 39184313›Full record

ArticleFood chemistry: X2024

Label-free quantitative proteomic analysis of functional changes of goat milk whey proteins subject to heat treatments of ultra-high-temperature and the common low-temperature.

Majida Al-Wraikat, Mohamed Aamer Abubaker, Yingli Liu, Xi Ping Shen, Yu He, Linqiang Li, YongFeng Liu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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

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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

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0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

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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.

Majida Al-WraikatCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 710119, China.
Mohamed Aamer AbubakerCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 710119, China.
Yingli LiuHospital of Shaanxi Normal University, Shaanxi Normal University, Xi'an 710119, China.
Xi Ping ShenCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 710119, China.
Yu HeCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 710119, China.
Linqiang LiCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 710119, China.
YongFeng LiuCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 710119, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This work investigated the functional changes in whey proteins obtained from goat milk subject to various temperature treatments. Ultra-high temperature instantaneous sterilization (UHTIS) caused less damage than the common low-temperature, whereas spray-drying treatment had the opposite effect. A total of 426 proteins were identified in UHTIS and control treatment groups, including 386 common proteins and 16 and 14 unique proteins. The UHTIS treatment upregulated 55 whey proteins while down-regulated 98. The UHTIS-treated whey proteins may upregulate three metabolic pathways but downregulate one. Overall, UHTIS only slightly impacted the composition and functions of whey proteins from goat milk compared to the common low-temperature treatments.

Indexed as

Goat milkHeat treatmentsLabel-freeQuantitative proteomicsWhey protein

Identifiers

PMID39184313
PMCPMC11342887

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LicenceCC BY
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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.