ArticleFood chemistry: X2025
Purine content of different soybean products and dynamic transfer in food processing techniques.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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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.
The trial behind it
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Who cites it
2 citing papers in PubMed.
- Ultrasound-Assisted Soaking Facilitates Purine Dissolution from Soybean Powder: Development and Preliminary Application of Low-Purine Soybean Powder.Foods (Basel, Switzerland) · 2026Article
- Sensor-Centric Intelligent Systems for Soybean Harvest Mechanization in Challenging Agro-Environments of China: A Review.Sensors (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The high purine characteristics of soybeans limit their industrial development through a multi-level transmission mechanism of health concerns, market contraction, research and development resource diversion, and increased policy costs. This research investigated purine dynamics during non-fermented soy product processing by high performance liquid chromatography (HPLC). Purine content was systematically quantified across processing stages to reveal the regulation mechanism of key processes on the dynamic change of purine. Results showed that processed products exhibited significantly reduced purine levels (15.11-84.42 mg/100 g, wet basis). Front-stages processing (soaking reduced purines by ∼50 %, grinding / boiling reduced purines by∼10 %) effectively lowered purines. However, back-stage processing (coagulation, squeezing, yuba formation) increased purine content by 3-50 % due to protein entrapment and moisture loss. This article first revealed a "decrease-then-increase" two-way regulation of purine, providing a theoretical basis for optimizing processes and developing low-purine soybean products.
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Registered trials
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