Thermolysin Versus Four Commercial Proteases in the Modification of Soy Protein Isolate: Structural, Functional, and Taste Characterization.

Xinyue Liu, Jiacheng Yin, Shuting Yin, Ping Chen, Biying Zhang

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. 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

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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

5 authors.

Xinyue LiuCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.

Jiacheng YinCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.

Shuting YinCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.

Ping ChenCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.

Biying ZhangCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.ORCID 0000-0002-8454-3744

Funding

Jilin Agricultural University 20230101196JC

6 · The paper itself

Abstract

The differential effects of thermolysin and four commercial proteases on soy protein isolate (SPI) were investigated under enzyme-specific hydrolysis conditions to comparatively assess the structural, functional, and instrumental taste differences among the resulting hydrolysates. Under the enzyme-specific hydrolysis conditions, among the enzymes tested, thermolysin induced substantial fragmentation of SPI, with products mainly distributed below 25 kDa and accompanied by marked conformational rearrangement. Thermolysin-treated SPI exhibited the highest total free amino acid content (14.805 mg/g), especially Tyr and Phe, together with the highest solubility (80.52 ± 4.40%), the highest emulsifying activity index (36.11 m

Indexed as

antioxidant activityelectronic tongueemulsifying propertiesprotease specificityprotein hydrolysates

Identifiers

PMID42073196

DOI10.3390/foods15081308

PMCPMC13114480

What OpenQuestion holds

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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.