Evidence map›Paper›PMID 39490146›Full record

ArticleUltrasonics sonochemistry2024

Ultrasound treatment improved gelling and emulsifying properties of myofibrillar proteins from Antarctic krill (Euphausia superba).

Chang Zhou, Ruoyan Liu, Di Zhao, Kai Shan, Weixin Ke, Chunbao Li

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Ultrasonics sonochemistry, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Article
  2. 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.

Chang ZhouNational Key Laboratory of Meat Quality Control and Cultured Meat, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China.
Ruoyan LiuNational Key Laboratory of Meat Quality Control and Cultured Meat, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China.
Di ZhaoNational Key Laboratory of Meat Quality Control and Cultured Meat, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China.
Kai ShanNational Key Laboratory of Meat Quality Control and Cultured Meat, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China.
Weixin KeNational Key Laboratory of Meat Quality Control and Cultured Meat, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China.
Chunbao LiNational Key Laboratory of Meat Quality Control and Cultured Meat, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China. Electronic address: chunbao.li@njau.edu.cn.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Antarctic krill is a promising source of marine proteins with abundant biomass and excellent nutritional profile, but has poor technological properties. Ultrasonic treatment at power levels of 0, 100, 200, 300, 400 and 500 W was applied to improve the technological properties of Antarctic krill meat, and the changes in physicochemical properties of myofibrillar proteins (MPs) were investigated. The results indicated that proper ultrasonic treatment significantly improved the gelling properties of Antarctic krill meat, in terms of a more uniform and stable gel texture and better water holding capacity, which were related to better cross-linking of MPs. Ultrasonic treatment promoted the conversion of MPs' secondary structures from α-helix and random coil to β-sheet and β-turn, thereby making the molecular structure soft and loose. In addition, at tertiary structure level, ultrasonic treatment exposed the hydrophobic groups and sulfhydryl groups within MPs, thereby improving the emulsifying properties by changing the intermolecular interactions and interface properties. Furthermore, the particle size of MPs decreased and exhibited a more uniform distribution, aligning with the enhanced interactions observed between MPs and oil. These results provide an insight into the efficient development of Antarctic krill by elucidating how the ultrasonic treatment improves the gelling and emulsifying properties based on structure modulation of myofibrillar proteins.

Indexed as

EuphausiaceaGelsAnimalsEmulsionsHydrophobic and Hydrophilic InteractionsMuscle ProteinsMyofibrilsSonicationUltrasonic WavesEmulsionsGelsMuscle ProteinsAntarctic krillEmulsifying propertyGelling propertyMyofibrillar proteinsUltrasonic treatment

Identifiers

PMID39490146
PMCPMC11549988

What OpenQuestion holds

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LicenceCC BY-NC-ND
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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.