Evidence map›Paper›PMID 41438546›Full record

ArticleFood chemistry: X2025

Effects of ultrasonic treatment and pH shift on the structure, functional properties and in vitro digestion of peanut protein.

Chunyu Li, Chun Hu, Weinong Zhang, Junbo He, Yanpeng Zhang, Lijuan Han

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. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. Article
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

6 authors.

Chunyu LiKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
Chun HuKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
Weinong ZhangKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
Junbo HeKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
Yanpeng ZhangKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
Lijuan HanKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The growing demand for plant proteins has driven research into optimizing peanut protein extraction and functionality. This study investigated the influence of ultrasonic treatment and pH shift on peanut protein structure, functional properties and in vitro digestion. Results indicated that 30-min ultrasound improved peanut protein extraction rate and purity, while 15-30 min ultrasonic treatment at pH away from 4 reduced its mean particle size and improved its solubility, emulsifying and foaming properties. Additionally, 15-45 min ultrasonic treatment at pH 2-10 decreased peanut protein elastic modulus (G') and viscous modulus (G″) and increased its apparent viscosity. Moreover, 30-min ultrasound increased peanut protein digestibility and free amino content. Furthermore, ultrasonic treatment changed the peanut protein secondary and tertiary structure and decreased its relative crystallinity. By combining ultrasound and pH shifts, this study provides novel insights into optimizing peanut protein extraction and functionality, facilitating its broader application in the food industry.

Indexed as

DigestibilityFunctional propertiesPeanut proteinRheological propertiesStructureUltrasonic treatment

Identifiers

PMID41438546
PMCPMC12719188

What OpenQuestion holds

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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.