- Title
- Sonication-microwave synergistic extraction of proteins from plant sources and its effect on protein
- Creator
- Kamal, Md Mostafa; Saifullah, Md; Karim, Naymul; Umair, Muhammad; Raza, Husnain; Shishir, Mohammad Rezaul Islam
- Relation
- Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction p. 291-344
- Publisher Link
- http://dx.doi.org/10.1016/B978-0-323-95991-9.00007-2
- Publisher
- Elsevier
- Resource Type
- book chapter
- Date
- 2023
- Description
- Plant proteins have gained great consideration in the scientific community over animal proteins due to abundant resources in nature, potential health benefits, and suitable animal protein alternatives, especially for the vegetarian and vegan community. Several nonthermal technologies have been emerged that are frequently applied for the extraction of plant proteins. However, several extraction factors, such as protein source, extraction conditions, applied techniques, solvent type and concentration, and initial sample preparation can significantly influence the yield percentage, physicochemical quality, and functional properties of the protein. Among the advanced extraction techniques, ultrasonication and microwave approaches have been extensively studied to improve the extraction process and obtain a better quality of protein. Each modern technique is unique and has some particular benefits for protein extraction. In the last decade, an emerging effort has been given to combining the modern techniques in order to integrate their particular benefits into a single protocol and generate a synergistic effect on the whole extraction process and the desired protein quality. Therefore, this chapter highlighted the recent progress of a sonication-microwave synergistic application for the extraction of plant proteins, including (i) sources of plant proteins and their biological importance, (ii) advanced techniques employed for the extraction of plant proteins, in which major emphasize has been given on the application and working mechanism of ultrasonication, microwave, and their synergism approach, (iii) effect of ultrasonication, microwave, and their synergism on the modification and/or alteration of major characteristics of the protein, such as hydrophobicity, solubility, foaming, emulsifying, digestibility and water holding capacity, and (iv) conclusive remarks and future trends.
- Subject
- plant protein; sonication; microwave; synergistic extraction; protein characteristics
- Identifier
- http://hdl.handle.net/1959.13/1490197
- Identifier
- uon:52868
- Identifier
- ISBN:9780323959919
- Language
- eng
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