Ultrasound Techniques for Plant Protein Extraction

A method for selectively removing soluble proteins from plant-derived extracts through a controlled freezing-thawing process that targets specific plant-derived proteins. The process involves freezing the plant extract, followed by rapid thawing to solubilize the proteins, and then separating the solubilized proteins from the non-soluble components. This selective precipitation method enables efficient purification of proteins like RuBisCO, which are commonly present in plant extracts but difficult to separate through conventional methods.

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Ultrasound-assisted extraction of compounds from biological materials using plant saps as natural solvents. The method employs plant sap as a solvent in ultrasound-assisted extraction, achieving improved extraction yields compared to conventional water-based extraction methods. Plant saps, such as birch sap, are used as natural solvents to solubilize and facilitate the extraction of compounds from biological materials. The method involves contacting biological material with plant sap in the presence of ultrasound, followed by solid-liquid separation, recovery, and concentration of the extracted compound. The process can be optimized by adjusting parameters like solvent temperature, contact duration, and ultrasound frequency.

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Modifying vegetable proteins like faba and pea protein to improve their processability and functionality for use in food applications. The modification involves treating the vegetable protein solutions with high-intensity ultrasound waves to unfold the protein structure. This reduces the thermal stability of the modified protein compared to the unmodified protein. The modified vegetable protein can then be collected and used in food products. The reduced thermal stability allows better intermolecular crosslinking and gel formation.

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Aqueous plant macerates produced through a novel ultrasonic-assisted extraction process that enables faster, more controlled, and energy-efficient extraction of bioactive compounds from plant substrates. The process utilizes a combination of mechanical agitation and ultrasound to create micro-jet cavitation effects that enhance water penetration into plant tissues, thereby increasing extraction efficiency. The system incorporates a controlled turbidimeter to monitor liquid clarity and automatically adjusts extraction parameters, while a mechanical drying device further optimizes final product quality. The process enables the production of liquid aqueous vegetable macerates containing a wide range of bioactive compounds, including hydrophilic compounds, through a single-step extraction process.

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Ultrasonic-assisted extraction of free amino acids from herbs like yang and lotus, particularly for positive charge amino acids. The process involves precise control of factors like material-to-liquid ratio, ultrasonic power, and temperature to optimize extraction yields of free amino acids. The optimized conditions yield a free amino acid extraction rate of 4.52% from yang and lotus, with a specific extraction rate of positive charge amino acids.

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A method for extracting high-quality walnut protein from walnut meal using pulsed ultrasound in combination with alkali. The process involves optimizing ultrasound treatment parameters to enhance protein extraction efficiency while maintaining protein quality. The method specifically targets the protein-rich by-product of walnut oil extraction, where conventional methods often result in low extraction yields and poor protein quality. By applying pulsed ultrasound with optimized parameters, the method achieves a significant increase in protein yield and content, enabling the recovery of valuable walnut protein from waste materials.

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Vacuum ultrasonic wave breaking cryogenic extraction device for enhanced plant extraction efficiency. The device achieves this through controlled ultrasonic wave generation and manipulation in a cryogenic environment, specifically through the use of a temperature-controlled sensor and ultrasonic wave generator. The device comprises a cryogenic extraction tank with a top-empty pot, receiving space, and lid, an ultrasonic wave generator with a column shape and fixed oscillator, and an ultrasonic wave transmission system. The device incorporates a gas extraction pipe, extract liquid outflow pipe, and valve for controlling the extraction flow path.

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A system for efficient extraction of organic and inorganic compounds from complex samples using ultrasound technology. The system employs a novel approach combining ultrasound cavitation with conventional extraction techniques to achieve high extraction efficiency and minimal equipment requirements. The system's design enables simultaneous extraction of multiple components in a single apparatus, with the ability to operate at both low and high frequencies, and a compact configuration suitable for laboratory and industrial applications.

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A novel extraction method for functional food ingredients like brown algae extract that eliminates the need for organic solvents. The method employs ultrasound to enhance the extraction of functional compounds without compromising their biological activity. The process involves using ultrasound to break down cell membranes and solubilize the extract, followed by conventional purification steps. The extracted extract retains its bioactivity, including anti-inflammatory effects, while maintaining its natural composition.

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A method for efficient extraction of sunflower seed protein using ultrasonic technology. The process involves sequentially extracting sunflower seed oil, procyanidin, and protein from the same batch of sunflower seeds, achieving a combined extraction rate of over 90%. The method improves upon conventional extraction methods by utilizing a single extraction step that addresses multiple valuable components simultaneously.

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A method for extracting proteins from sunflower meal using ultrasonic cavitation to enhance protein yield and purity. The process involves sonic treatment of sunflower meal in a solution of sodium chloride with ultrasonic cavitation, followed by centrifugal separation of protein-containing solids. The sonic treatment introduces mechanical energy that enhances protein extraction through mechanical disruption of particles, while the ultrasonic cavitation enhances the solubilization of proteins in the solution. The method achieves higher protein extraction efficiency compared to conventional methods, particularly when using alkaline solutions, by leveraging the synergistic effects of mechanical and acoustic energy.

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