Evidence map›Paper›PMID 40334293›Full record

ArticleUltrasonics sonochemistry2025

Synergistic effects of mannoprotein and ultrasound on the interfacial properties, flavor, and structure of yeast protein.

Jin Luo, Li Liang, Yongzhao Bi, Xialei Liu, Kaina Qiao, Zunying Liu, Xiangzhao Mao, Baoguo Sun, Yuyu Zhang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Ultrasonics sonochemistry, 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

9 authors.

Jin LuoKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China.
Li LiangKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China.
Yongzhao BiKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China.
Xialei LiuKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China.
Kaina QiaoKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China.
Zunying LiuCollege of Food Science and Engineering, Ocean University of China, Qingdao 266100, China.
Xiangzhao MaoCollege of Food Science and Engineering, Ocean University of China, Qingdao 266100, China.
Baoguo SunKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China.
Yuyu ZhangKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China. Electronic address: zhangyuyu@btbu.edu.cn.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

To expand the application of yeast protein (YP) in the food industry, the synergistic effects of mannoprotein (MP) and ultrasound (US) treatment were explored to improve its solubility, flavor, and structural properties. Results showed that YP and MP formed YP-MP conjugation in 1:3 (w:w), after reacting with citric acid and sodium bicarbonate for 4 h at room temperature and ultrasonic treatment at 1000 W for 30 min. The YP-MP-US sample achieved a maximum protein yield of 54.82 ± 1.67 %. Furthermore, the protein particle size was reduced from 257.67 nm to 159.33 nm after the treatment, thereby improving its solubility, emulsifying, and foaming capacities. Sensory evaluations, combined with E-tongue, E-nose, and HS-SPME-GC-MS analyses, revealed a significant reduction in the unpleasant yeast flavor of YP (p < 0.05). Additionally, the synergistic treatment had altered the conformation and structure of YP, which were confirmed by the notable increase in β-sheet, free sulfhydryl (-SH) groups, surface hydrophobicity, and intrinsic fluorescence while promoting a looser and finer aggregation microstructure. In conclusion, the synergistic treatment significantly improved protein solubility and flavor, thereby enhancing its processing functionality.

Indexed as

Fungal ProteinsMembrane GlycoproteinsSaccharomyces cerevisiaeTasteUltrasonic WavesParticle SizeSolubilityFungal ProteinsmannoproteinsMembrane GlycoproteinsFlavor enhancementInterfacial propertiesMannoproteinStructureUltrasoundYeast protein

Identifiers

PMID40334293
PMCPMC12147836

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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.