Ultrasound-Assisted Protein Extraction from Plant Sources

Ultrasound‐assisted extraction employs high‐frequency sound waves to induce cavitation within a solvent, generating microscopic bubbles that collapse violently and disrupt plant cell walls. This mechanical effect enhances mass transfer, allowing proteins to be solubilised more rapidly and at lower temperatures than in conventional methods. The technique has been applied to a wide range of plant matrices—legumes, oilseeds, cereal by‐products and underutilised seeds—revealing consistently higher protein yields, reduced extraction times and lower solvent requirements. Optimisation of ultrasound parameters (frequency, power density, duty cycle and process duration) is critical to balance yield improvements against potential protein denaturation. Combinations with enzymatic hydrolysis, isoelectric precipitation or hydrodynamic cavitation have shown further gains in purity and functionality. Attention to scale‐up challenges—energy efficiency, probe versus bath reactors and process integration—has grown as the method moves from laboratory to pilot and industrial scales. Through accelerated extraction kinetics and greener processing, ultrasound‐assisted protocols promise to bolster sustainable plant protein supply chains, support circular economy initiatives and expand the toolbox for high‐value food, feed and nutraceutical applications.

Research from Nature Portfolio

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Ultrasound-Assisted Protein Extraction from Plant Sources publication trend

The graph below shows the total number of articles in ultrasound-assisted protein extraction from plant sources across all publications each year (not limited to Nature Index journals).

Technical terms

Cavitation: Formation and collapse of microbubbles under ultrasound, generating shear forces that disrupt cell walls.

Osborne fractionation: Sequential solubilisation of plant proteins based on solubility differences to isolate albumins, globulins, prolamins and glutelins.

Pulsed ultrasound: Intermittent application of ultrasonic energy allowing cooling phases, reducing excessive heat build-up and protein denaturation.

Isoelectric precipitation: Recovery of proteins by adjusting pH to their isoelectric point, causing them to aggregate and precipitate.

Techno-functional properties: Functional attributes of proteins—solubility, emulsifying, foaming and gelling abilities—relevant to food formulation and processing.

References

1. Exploring Osborne fractionation and laboratory/pilot scale technologies (conventional extraction, ultrasound-assisted extraction, high-pressure processing and hydrodynamic cavitation) for protein extraction from faba bean (Vicia faba L.). Innovative Food Science & Emerging Technologies (2023).
2. Pulsed ultrasound assisted extraction of protein from defatted Bitter melon seeds (Momardica charantia L.) meal: Kinetics and quality measurements. LWT (2022).
3. Impact of ultrasound processing on alternative protein systems: Protein extraction, nutritional effects and associated challenges. Ultrasonics Sonochemistry (2022).