Mechanism of Textural Reorganization in Silkworm Chrysalis and Pea Protein Extrusion: Structural Evolution and Quality Characteristic.

Xun Zhang, Min Wu, Tao He, Dongyu Sun, Huihuang Xu, Tianqi Zhang, Wenguang Wei

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. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

7 authors.

Xun ZhangCollege of Engineering, China Agricultural University, P. O. Box 50, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.

Min WuCollege of Engineering, China Agricultural University, P. O. Box 50, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.ORCID 0000-0003-0283-6218

Tao HeCollege of Engineering, China Agricultural University, P. O. Box 50, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.

Dongyu SunCollege of Engineering, China Agricultural University, P. O. Box 50, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.

Huihuang XuCollege of Engineering, China Agricultural University, P. O. Box 50, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.

Tianqi ZhangCollege of Engineering, China Agricultural University, P. O. Box 50, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.

Wenguang WeiCollege of Engineering, China Agricultural University, P. O. Box 50, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.

Funding

National Natural Science Foundation of China 32171912the Chinese Universities Scientific Fund 15053349the Special Funds for Guiding the Construction of World-Class Universities (Disciplines) and Characteristic Development of Central Universities No. 2024AC019

6 · The paper itself

Abstract

Mixed extrusion of animal and plant proteins has great potential in meat substitution studies. In this study, we analyzed the mechanism of change in the reorganization of animal and plant proteins during extrusion by exploring the changes in physicochemical properties with different percentages of silkworm chrysalis protein (SCP) additions (3%, 6%, 9%, 12%, 15%) mixed with pea protein isolate (PPI). The results showed that the moderate addition of SCP (12%) reduced the stiffness and denseness of the protein structure of the extrudates, and increased the total amino acid content of the extrudates, up to 74.83. Meanwhile, the addition of SCP changed the rearrangement of the proteins to form new chemical cross-linking bonds with higher bonding energies. Enthalpy of the sample up to 252.6 J/g, enhancing the denaturation energy requirement of the sample. Notably, the addition of SCP weakened the textural properties of the product, resulting in a minimum fibrous degree of 0.88, and improved the overall color of the sample, resulting in an L* value of up to 114.61. Such a change makes the product more suitable for further processing. Scanning electron microscopy (SEM) revealed that the addition of SCP changed the microstructure of the product, resulting in a looser, more porous sample overall. These results systematically elucidate the microscopic mechanisms of SCP and PPI restructuring during high-moisture extrusion.

Indexed as

alternative protein sourceextrusioninsect proteinmeat substitute

Identifiers

PMID40238247

DOI10.3390/foods14071134

PMCPMC11988705

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

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.