ArticlePoultry science2026
Quality attributes of chicken breast proteins following sequential enzymatic hydrolysis and polyphenol conjugation.
Article in Poultry science, 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
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The present study evaluated the effects of sequential enzymatic hydrolysis and epigallocatechin gallate (EGCG) treatment on the physicochemical characteristics, techno-functional properties, antioxidant capacity, and in vitro digestibility of chicken breast proteins using a 2 × 2 factorial design consisting of intact protein (CB), EGCG-treated protein (CB-EGCG), hydrolyzed protein (CBH), and EGCG-treated hydrolyzed protein (CBH-EGCG). Chicken breast proteins were hydrolyzed using Alcalase (50 °C, 2 h), followed by EGCG treatment under alkaline conditions (pH 9.0, 24 h). Enzymatic hydrolysis increased sulfhydryl content and turbidity, whereas EGCG treatment reduced sulfhydryl content and further increased turbidity. FTIR spectra showed noticeable changes in the amide regions and phenolic-associated spectral regions following hydrolysis and EGCG treatment, particularly in CBH-EGCG. Bound polyphenol content was higher than free polyphenol content in both EGCG-treated groups and was significantly greater in CBH-EGCG than in CB-EGCG (P < 0.05). Water-holding capacity, oil absorption capacity, and emulsifying activity index increased following hydrolysis and EGCG treatment, whereas emulsion stability decreased after hydrolysis alone but improved following EGCG treatment. DPPH radical scavenging activity and ferric-reducing antioxidant power were significantly increased by both hydrolysis and EGCG treatment, with CBH-EGCG exhibiting the highest antioxidant activity (P < 0.05). In vitro digestibility increased following hydrolysis, whereas EGCG treatment reduced digestibility in intact proteins. However, CBH-EGCG maintained digestibility comparable to CBH. Overall, controlled enzymatic hydrolysis followed by EGCG treatment may provide a practical processing strategy for developing chicken breast protein ingredients with improved functional and antioxidant properties while maintaining desirable digestibility.
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.