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<p>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&#xa0;min), and extraction temperature (55&#xa0;°C) resulted in a maximum protein yield of 67.44%, primarily consisting of amino acids such as glycine (26.196&#xa0;mg), aspartic acid (21.945&#xa0;mg), glutamic acid (39.511&#xa0;mg), and arginine (26.166&#xa0;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.</p> Graphical abstract <p></p>

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

  • 期刊论文

  • 发表日期：

    2025年2月28日

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

摘要

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.

Graphical abstract