Effect of the Partial Substitution of NaCl with L-Arg on the Gel Properties and Aggregation Behavior of Beef Myosin.

Chuanlong Yu, Lingli Chen, Kehui Ouyang, Hui Chen, Suyun Lin, Wenjun Wang

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. 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.

Alkaline Amino Acids for Salt Reduction in Surimi: A Review.Foods (Basel, Switzerland) · 2025
Review
Mechanisms of Exogenous L-Lysine in Influencing the Quality of Low-Sodium Marinated Braised Beef.Foods (Basel, Switzerland) · 2025
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.

Chuanlong YuCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.

Lingli ChenCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.

Kehui OuyangCollege of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China.

Hui ChenCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.

Suyun LinCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.

Wenjun WangCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.ORCID 0000-0001-6882-7037

Funding

Cross-cutting issues of JXAU and Shangli County 2022JXAUHX075Jiangxi Provincial Natural Science Foundation NO.20242BAB20324National Natural Science Foundation of China NO. 32460223the Key Research and Development Plan of Jiangxi Province, China 20243BBH81016

6 · The paper itself

Abstract

With 0.3 M KCl replacing NaCl, the effect of L-Arg on beef myosin's gel, structure, and aggregation was investigated. L-Arg could enhance hydrogen and ionic bonds, increasing myosin solubility and reducing turbidity. The content of regular secondary structures (β-sheet) increased, and the content of random coil structures decreased significantly (

Indexed as

aggregation behaviorL-Argmyosinsalt reduction

Identifiers

PMID40002125

DOI10.3390/foods14040680

PMCPMC11854034

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

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.