Evidence map›Paper›PMID 38800764›Full record

ArticleInternational journal of food science2024

Extraction, Physicochemical Properties, and

Chan Shi, Yuxuan Deng, Xin An, Yuan Chen, Xingang Lv, Qian Liu

Abstract read
In one paragraph

Article in International journal of food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Review
  2. Article
  3. Article
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

6 authors.

Chan ShiCollege of Food Science and Technology, Northwest University, Xi'an 710069, China.ORCID https://orcid.org/0000-0002-9689-4859
Yuxuan DengCollege of Food Science and Technology, Northwest University, Xi'an 710069, China.ORCID https://orcid.org/0009-0005-7619-1725
Xin AnCollege of Food Science and Technology, Northwest University, Xi'an 710069, China.ORCID https://orcid.org/0009-0003-9024-1202
Yuan ChenCollege of Food Science and Technology, Northwest University, Xi'an 710069, China.ORCID https://orcid.org/0000-0003-4239-352X
Xingang LvCollege of Food Science and Technology, Northwest University, Xi'an 710069, China.ORCID https://orcid.org/0000-0003-3265-5485
Qian LiuCollege of Food Science and Technology, Northwest University, Xi'an 710069, China.ORCID https://orcid.org/0000-0002-7057-315X

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Beef is an important high-nutrition livestock product, and several byproducts, such as bovine cartilage, are produced during slaughter. To effectively utilize these agricultural and pastoral byproducts, combined (trypsin-papain) enzymolysis and cetylpyridine chloride purification methods were used to obtain chondroitin sulfate (CS) from the nasal cartilage of Shaanxi Yellow cattle. The effects of pH, temperature, and time on the CS yield during enzymatic hydrolysis were investigated, and the CS extraction process was optimized using response surface methodology. The best yield of CS was 21.62% under the optimum conditions of pH 6.51, temperature of 64.53°C, and enzymolysis time of 19.86 h. The molecular weight of CS from Shaanxi cattle nasal cartilage was 89.21 kDa, glucuronic acid content was 31.76 ± 0.72%, protein content was 1.12 ± 0.03%, and sulfate group content was 23.34 ± 0.08%. The nasal cartilage CS of the Yellow cattle showed strong DPPH•, •OH, and ABTS

Identifiers

PMID38800764
PMCPMC11126348

What Socratic holds

Textmetadata
LicenceCC BY
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 Socratic graph.