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Synergistic effect of ultrasonication and detergent on protein extraction from soymeal
Author(s) -
Lohi Vaishnavi,
Lanjekar Kavita,
Rathod Virendra
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15764
Subject(s) - sonication , chemistry , chromatography , extraction (chemistry) , protein purification , solvent , cell disruption , biochemistry
Soymeal is among the most enriching vegetal protein sources and is produced as a by‐product of soybean seed oil processing. In the present study, extraction of soymeal proteins was performed using four different methods such as water, solvent, alkaline, and detergent. The non‐ionic detergent‐based extraction provided promising results. To further improve the extraction efficiency of soymeal proteins, the detergent‐based extraction was combined with ultrasonication. Influencing parameters such as detergent concentration, solute to solvent ratio, temperature, ultrasound power, and duty cycle were optimized. Ultrasound‐assisted detergent‐based extraction yielded 76.71 ± 0.9% of total proteins at 0.01% detergent concentration, 1:20 solute to solvent ratio, 50°C temperature, 75% duty cycle, and 180W. The extract was analyzed for L‐phenylalanine (L‐PHE) content to verify soymeal as its major source. Novelty Impact Statement The combined use of detergents and ultrasound‐assisted extraction achieved an enhancement in the extraction efficiency of soymeal proteins. Triton X‐100 helped in solubilizing oil and aided the release of proteins that were present in storage cells encapsulated with oil. In addition, the cavitation effect by ultrasonication resulted in cell disruption and improvement in protein mass transfer. Application of ultrasound demonstrated 1.58 times higher protein extraction and 50% less detergent requirement than the detergent‐based stirring method.