Evidence map›Paper›PMID 39319100›Full record

ArticleFood chemistry: X2024

Effect of N-ethylmaleimide as a blocker of disulfide bonds formation on the properties of different protein-emulsion MP composite gels.

Yuyu Xu, Jingjing Yang, Mangang Wu, Shumin Lei, Peipei Yin, Qing Yin, Tianhao Zhu, Qingling Wang, Xinxin Zhao, Duxin Jin and 3 more

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. 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

13 authors.

Yuyu XuCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Jingjing YangCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Mangang WuCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Shumin LeiCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Peipei YinCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Qing YinCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Tianhao ZhuCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Qingling WangCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Xinxin ZhaoCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Duxin JinCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Rui LiuCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Qingfeng GeCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Hai YuCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Three different emulsions of myofibrillar protein (MP), soy protein isolate (SPI) and egg white protein isolate (EPI) were individually mixed with MP sol to form composite gels. N-ethylmaleimide (NEM) was used as a sulfhydryl group blocker to evaluate the effects of sulfhydryl and disulfide bonds on the properties of different protein-emulsion composite gels. The results show that the disulfide bond contents in the MP (SPI, EPI) emulsion composite gel decreased from the initial 2.4 ± 0.1, (2.3 ± 0.2, 1.8 ± 0.4) mol/kg to 0.6 ± 0.1, (0.5 ± 0.3, 0.7 ± 0.1) mol/kg with the NEM content increased. In addition, the microstructure showed that the interfacial protein membrane of the emulsion globules were broken in different degrees, indicating that the interaction between the emulsion and the gel matrix was weakened. Meanwhile, gel strength, water distribution and elastic modulus of the composite gels were reduced with NEM contents increased.

Indexed as

Disulfide bondEmulsionGel propertiesSulfhydryl blocker N-ethylmaleimideSulfhydryl group

Identifiers

PMID39319100
PMCPMC11420462

What OpenQuestion holds

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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.