Ultrasound-assisted Extraction of Plant-Based Proteins: A Novel Technique

Abstract

Ultrasound has been explored in recent times by researchers and food processing industries due to its capacity to increase extraction efficacy by enhancing mass transfer and rupturing cells due to acoustic cavitation. In protein extraction ultrasound treatment is generally used as a pretreatment in combination with the traditional method of extraction as it breaks the cell wall and improves the extractability. Ultrasound treatment not only improves the extraction rate but can also modify the functional properties of the protein product. The rate and yield of protein extraction depend on the operating conditions like power density of ultrasound, pulse, duration of ultrasonication, solid to solvent ratio, temperature, extraction solvent, pH, and so on. The current paper aims to present the impact of incorporating ultrasound technology with traditional technologies on the yield and functional properties of protein extraction from plant sources.