ArticleFood chemistry: X2026
Influence of microwave treatment on the structural and functional properties of soy protein isolate-fenugreek gum graft conjugate.
Article in Food chemistry: X, 2026. 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
This study investigated the effects of microwave-assisted glycation of soy protein isolate (SPI) with fenugreek gum (FG). After 3 min of microwave treatment (850 W), the SPI-FG conjugates exhibited significantly improved functionality. Specifically, the solubility in the isoelectric range (pH 4.5-5.5) increased from 35.17% to 68.56%. The emulsifying activity and emulsifying stability increased by 2.87-fold and 7.62-fold, respectively. The modified SPI also demonstrated enhanced thermal stability and antioxidant activity, with DPPH radical scavenging capacity increased by 7.28-fold. Structural analysis revealed that the optimal microwave treatment promoted protein unfolding and covalent bonding with FG, as evidenced by an increase in β-sheet content from 25.1% to 28.9% and a 180.86% rise in free sulfhydryl groups. However, excessive treatment (5 min) led to protein aggregation and decreased functional properties. This work provides a theoretical basis for efficient plant protein modification using microwave-assisted glycation.
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.