Effects of Ultrasonication Combined with Enzymatic Treatment on the Structure and Function of Soy Protein Isolate.

Wen Guo, Yongqiang Xu, Yanrong Ma, Zhigang Chen, Yue Wu

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. 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.

Combined Ultrasound and NaHCOFoods (Basel, Switzerland) · 2026
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

5 authors.

Wen GuoCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Yongqiang XuCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Yanrong MaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Zhigang ChenCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Yue WuCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Funding

National Natural Science Foundation of China 32402291

6 · The paper itself

Abstract

Natural soy protein isolate (SPI) exhibits suboptimal functional characteristics, including limited solubility, reduced foaming capacity, and diminished emulsifying ability. Conventional singular-modification techniques are unable to enhance multiple functional properties concurrently, thereby posing challenges in fulfilling the varied requirements of food processing. Therefore, this study employed ultrasonic and pepsin enzymatic modification techniques on SPI. By varying ultrasonic frequency (20 kHz, 207 kHz) and sonic energy density (295 W/L, 590 W/L), different modified protein samples were obtained. The effects of single treatment, combined treatment, and varying ultrasonic parameters on their structure and functionality were investigated. The results indicate that compared to single enzymatic hydrolysis, combination-treated SPI exhibited reduced fluorescence intensity and UV absorbance, along with significant decreases in methionine (Met) and free-sulfhydryl (SH) content (

Indexed as

enzymatic hydrolysisfunctionsoy protein isolatestructureultrasound

Identifiers

PMID41750984

DOI10.3390/foods15040793

PMCPMC12940994

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

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.