Evidence map›Paper›PMID 42763498›Full record

ArticleFood chemistry: X2026

Heat-induced structural and functional modification of peanut protein isolate for enhancing peanut butter quality and stability.

Tianlong Xiao, Shishuai Cui, Yichen Zheng, Shinuo Cao, Xiaojie Ma, Hui Hu, Fei Xiang, Hao Dong, Benu Adhikari, Nathalie Gontard and 3 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

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.

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

13 authors.

Tianlong XiaoInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China.
Shishuai CuiInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China.
Yichen ZhengInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China.
Shinuo CaoInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China.
Xiaojie MaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China.
Hui HuInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China.
Fei XiangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China.
Hao DongCollege of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Benu AdhikariSchool of Science, RMIT University, Melbourne, VIC 3083, Australia.
Nathalie GontardUMR 1208, INRAE Montpellier, 2 Place Pierre Viala, Montpellier 34060, France.
Hui CaoUniversity of Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Ourense E32004, Spain.
Qiang WangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China.
Aimin ShiInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Oil separation limits peanut butter quality and shelf life. This study investigated the effect of heat-induced aggregation of peanut protein isolate (PPI) at 60-100 °C on its structural, functional properties, and evaluated its application as a stabilizer in peanut butter. Thermal treatment altered PPI conformation-most notably a reduction in α-helix and an increase in β-sheet content-leading to enhanced surface hydrophobicity, emulsifying capacity, and oil-binding ability. PPI treated at 100 °C (PPI-100) exhibited the strongest stabilizing performance, and its incorporation (2%) into peanut butter reduced oil separation by 20.1% while improving rheological and textural attributes. During 60 days of room-temperature storage, peanut butter formulated with PPI-100 showed only 5.2% phase separation, confirming markedly improved physical stability. These findings highlight the potential of heat-treated PPI, within the tested upper thermal limit of 100 °C, as a viable clean-label stabilizer for emulsion foods including peanut butter.

Indexed as

Heat-induced modificationPeanut butter, qualityPeanut protein isolateStability

Identifiers

PMID42763498
PMCPMC13589078

What OpenQuestion holds

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Registered trials

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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.