Evidence map›Paper›PMID 42880193›Full record

ArticleUltrasonics sonochemistry2026

Modification of porcine plasma protein structure and flavor by ultrasound-assisted enzymatic hydrolysis.

Lingrui Li, Jingwei Pan, Tiantian Wu, Chuan Pang, Xin Guo, Shiling Lu, Jingyun Wang

Abstract read
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In one paragraph

Article in Ultrasonics sonochemistry, 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

7 authors.

Lingrui LiKey Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Center for Livestock Product Processing and Quality Safety Control, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Jingwei PanKey Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Center for Livestock Product Processing and Quality Safety Control, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Tiantian WuKey Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Center for Livestock Product Processing and Quality Safety Control, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Chuan PangXinjiang Qinghu Tiankang Food Co., Xinjiang Autonomous Region, Wujiaqu, China.
Xin GuoKey Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Center for Livestock Product Processing and Quality Safety Control, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Shiling LuKey Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Center for Livestock Product Processing and Quality Safety Control, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Jingyun WangKey Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Center for Livestock Product Processing and Quality Safety Control, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China. Electronic address: 694817387@qq.com.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study evaluated the effects of ultrasound-assisted enzymatic hydrolysis on the structural and flavor properties of porcine plasma protein (PPP). Five proteases, pepsin, stem bromelain, ficin, neutral protease and papain, were used to hydrolyze porcine plasma protein, and their effects on the degree of hydrolysis (DH) were compared. The neutral protease-treated group exhibited the highest DH, reaching 11.74 ± 0.04%. Ultrasonic pretreatment (500 W, 5 min) further increased the DH to 17.43 ± 0.40% and improved sweetness and umami taste, as revealed by sensory evaluation and electronic tongue/nose analyses. Free amino acid analysis showed that total free amino acids in the ultrasound-assisted group reached 3515.81 ± 12.17 μg/g, with significant increases in umami- and sweetness-associated amino acids. Structural characterization using endogenous fluorescence, surface hydrophobicity, particle size/zeta potential, and scanning electron microscopy indicated that the combined effect of ultrasound and enzymatic hydrolysis induced protein unfolding, exposed hydrophobic regions, and enhanced enzyme accessibility. These changes included increased α-helix and random coil contents, reduced β-turn content, enhanced surface hydrophobicity, reduced particle size, and a more fragmented and porous microstructure. This study provides a theoretical basis for using ultrasound-assisted enzymatic hydrolysis to improve the umami taste of porcine plasma protein.

Indexed as

FlavorPorcine plasma proteinProtein structureUltrasound pretreatment

Identifiers

PMID42880193

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.