Optimization of ultrasound mediated extraction of perilla protein isolate: study of ultrasonication effect on amino acid profile and functional characteristics

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2025-02-28 DOI:10.1007/s11694-025-03132-w

Tanu Singh, Rajendra Awasthi, Pramod K. Prabhakar, Mitali Madhumita

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Abstract

The optimum protein recovery from an economical plant source with better purity and enhanced functionality is a significant concern for the food industry. This study aimed to intensify and optimize extraction conditions for perilla protein isolate (PPI) using a central composite design and to examine the effect of temperature, ultrasonic power, and time on protein content of perilla seed meal extract. We analyzed the functional, physicochemical, and structural properties of the optimized ultrasonic-treated PPI. The optimal conditions of ultrasonic power (55W), extraction time (10 min), and extraction temperature (55 °C) resulted in a maximum protein yield of 67.44%, primarily consisting of amino acids such as glycine (26.196 mg), aspartic acid (21.945 mg), glutamic acid (39.511 mg), and arginine (26.166 mg). Amides I, II, and III peaks in the FTIR spectrum confirmed the presence of protein. Ultrasonic treatment resulted in an 18-fold reduction in particle size. The SEM study revealed a smooth surface of isolated protein particles with a fibrous network. The molecular weight and crystalline regions remain unaltered. Ultrasonic treatment significantly enhanced the emulsifying capacity, solubility, foaming, and oil/water holding capacity of ultrasound-treated PPI, effectively doubling its performance. This study offers important insights into the application of ultrasonication for enhancing the stability of PPI, thereby promoting its role as an active stabilizer in food products.

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超声提取紫苏分离蛋白工艺优化：超声对氨基酸谱及功能特性的影响

从经济的植物来源中获得最佳的蛋白质，具有更好的纯度和增强的功能，是食品工业关注的重要问题。本研究采用中心复合设计优化紫苏分离蛋白（PPI）的提取工艺，考察温度、超声功率和时间对紫苏籽粕提取物蛋白质含量的影响。我们分析了优化后的超声处理PPI的功能、理化和结构性能。在超声功率（55W）、提取时间（10 min）、提取温度（55°C）的条件下，获得的蛋白质得率最高为67.44%，主要由甘氨酸（26.196 mg）、天冬氨酸（21.945 mg）、谷氨酸（39.511 mg）和精氨酸（26.166 mg）等氨基酸组成。FTIR光谱中的酰胺I、II和III峰证实了蛋白质的存在。超声波处理使颗粒尺寸减小了18倍。扫描电镜研究显示，分离的蛋白质颗粒表面光滑，具有纤维网络。分子量和结晶区域保持不变。超声处理显著提高了超声处理后PPI的乳化能力、溶解度、起泡能力和持油/持水能力，有效提高了其性能。本研究为超声波增强PPI的稳定性，从而促进其在食品中作为活性稳定剂的作用提供了重要的见解。图形抽象

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.