Evidence map›Paper›PMID 42587847›Full record

ArticleFoods (Basel, Switzerland)2026

Enzymatic Deamidation of Plant Proteins by Protein-Glutamine Glutaminases: Effects on Solubility, Foaming and Emulsion Properties.

Nicole Roth, Diane Ebinger, Gudrun Horstmann, Lutz Fischer

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

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

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

4 authors.

Nicole RothDepartment of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart, Germany.ORCID 0009-0005-6281-3378
Diane EbingerDepartment of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart, Germany.
Gudrun HorstmannDepartment of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart, Germany.ORCID 0000-0001-7688-6053
Lutz FischerDepartment of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart, Germany.ORCID 0000-0001-8307-7027

Funding

Research Association of the German Food Industry IGF/FEI project 01IF23550N
6 · The paper itself

Abstract

Enzymatic deamidation using protein-glutamine glutaminases (PGs) is a promising method for improving the solubility, foaming properties, and emulsifying properties of plant proteins. This study compared the deamidation of various plant proteins using PGs from

Indexed as

Bacteroides helcogenesbroad bean proteinChryseobacterium proteolyticumFlavobacteriumoat proteinpea proteinsunflower proteintechno-functional properties

Identifiers

PMID42587847
PMCPMC13465451

What OpenQuestion holds

Textmetadata
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.