ArticleFood chemistry: X2025
Structural and proteomic characteristics of the extracted protein from thermal sterilized soy seeds and their effects on IgE reactivity, antioxidant activity and interfacial properties.
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.
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.
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.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The study assessed protein structural and proteomic characteristics from thermal-sterilized (boiling and autoclaving) soy seeds and their effects on allergenicity, antioxidant activity and interfacial properties. Results demonstrated that boiling and autoclaving caused protein degradation and a reduction of soluble protein content and particle size. Scanning electron microscopy, Fourier transform infrared, ultraviolet and fluorescence spectroscopy showed that autoclaving is more effective than boiling in causing protein aggregation and secondary and tertiary structural changes. Proteomic analysis using LC/MS-MS revealed that autoclaving caused more changes of protein composition than boiling, with lower contents of major allergenic proteins and less reduction in linear epitopes. Thus, the autoclaved samples exhibited more reduction (81.5 %) of IgE reactivity than boiled samples (43.5 %). Additionally, autoclaving increased antioxidant activity more than boiling but caused a greater reduction in interfacial foaming and emulsifying) properties. This study provides a foundation for producing hypo-allergenicity soy products through industry sterilization techniques.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.