Evidence map›Paper›PMID 40452805›Full record

ArticleFood chemistry: X2025

Mechanistic investigation of a soybean protein isolate-soyasaponin-pectin composite system on soyasaponin bitterness in an acidic environment.

Lijie Zhu, Yingyan Li, He Li, Dayun Zhao, Xinqi Liu, Qian Shen, Qi Zhang, Qingyun Lv, Xiuying Liu, Wenping Ding

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 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

10 authors.

Lijie ZhuKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China.
Yingyan LiChina Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
He LiChina Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
Dayun ZhaoSchool of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Xinqi LiuChina Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
Qian ShenKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China.
Qi ZhangKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China.
Qingyun LvKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China.
Xiuying LiuKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China.
Wenping DingKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Herein, a soybean protein isolate-soyasaponin (SPI-Ssa) composite system was constructed to mimic a complex, multifaceted soybean product system. This system was stabilized via the addition of high-methoxy pectin (HMP) and low-methoxy pectin (LMP), and the bitter taste of Ssa was modulated. HMP and LMP were compared using sensory evaluation and an electronic tongue assay, revealing that HMP was more effective in suppressing bitterness. Moreover, the interfacial properties and structural characteristics of the SPI-Ssa-HMP composite system were determined at different pH values, and the effect of composite coalescence on the adsorption of Ssa in acidic and neutral environments was investigated. The network structure formed between SPI and HMP was determined by differential scanning isothermal titration calorimetry and Fourier transform infrared spectroscopy. The formation of the network structure between SPI and HMP was more stable at pH 3.0, and the Tp value increased from 145.1 to 155.21 °C.

Indexed as

Acidic environmentBitternessHigh-methoxy pectinSoyasaponinSoybean isolate protein

Identifiers

PMID40452805
PMCPMC12124663

What OpenQuestion holds

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LicenceCC BY
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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.