Evidence map›Paper›PMID 40646928›Full record

ArticleFoods (Basel, Switzerland)2025

Effects of Sodium Hexametaphosphate on the Gel Properties and Structure of Glutaminase-Transaminase-Crosslinked Gelatin Gels.

Junliang Chen, Xia Ding, Weiwei Cao, Xinyu Wei, Xin Jin, Qing Chang, Yiming Li, Linlin Li, Wenchao Liu, Tongxiang Yang and 2 more

Abstract read
PubMed Full text at PMC Publisher
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

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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

12 authors.

Junliang ChenCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.
Xia DingCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.
Weiwei CaoCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.ORCID 0000-0001-8383-9933
Xinyu WeiCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.ORCID 0000-0002-8409-4045
Xin JinCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.
Qing ChangCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.
Yiming LiCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.
Linlin LiCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.ORCID 0000-0003-0027-2076
Wenchao LiuCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.
Tongxiang YangCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.
Xu DuanCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.ORCID 0000-0003-1926-624X
Guangyue RenCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.

Funding

Henan Provincial Natural Science Foundation (No. 252300421412)Leading talents of science and technology in the Central Plain of China (No.254000510058)the Key Science and Technology Program of Henan Province (Contract No.242102111049)the Luoyang Science and Technology Plan Project (2302021A)
6 · The paper itself

Abstract

Gelatin is a commonly used protein-based hydrogel. However, the thermo-reversible nature of gelatin makes it unstable at physiological and higher temperatures. Therefore, this study adopted phosphates and glutaminase transaminase (TG) to modify gelation and studied the effects of combining sodium hexametaphosphate (SHP) and TG on the structure and gel properties of TG-crosslinked gelatin. This study focused on the effects of different SHP concentrations (0, 0.4, 0.8, 1.2, 1.6, 2.0, 2.4, 2.8 mmol/L) on the water distribution, textural properties, rheological properties, and microstructure of the TG-crosslinked gelatin gels. Results showed that the free water content in the TG-crosslinked gelatin gel declined with the increasing SHP addition when the concentration of SHP was kept below 2.0 mmol/L. The gel of TG-crosslinked gelatin at the SHP concentration of 1.6 mmol/L exhibited the highest hardness (304.258 g), chewiness (366.916 g) and η

Indexed as

gelatin gelglutaminase transaminaserheological propertiessodium hexametaphosphate

Identifiers

PMID40646928
PMCPMC12248519

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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.