ArticleUltrasonics sonochemistry2024
Optimization of ultrasound-assisted extraction of faba bean protein isolate: Structural, functional, and thermal properties. Part 2/2.
Article in Ultrasonics sonochemistry, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed.
- Microalgae-Derived Proteins for Sustainable Foods and Beverages: Sources, Extraction, Characterization, and Applications.Foods (Basel, Switzerland) · 2026Review
- Ultrasound-Extracted Red Grape Seed Protein as a Partial Egg Replacer in Cake Formulation.Journal of food science · 2026Article
- Ultrasound extraction and bioactive flavonoid profiling of Alsophila spinulosa leaves across maturity stages.Ultrasonics sonochemistry · 2026Article
- Sonication integrated with micronization: structural modification to improve the in-vitro digestibility, functional, and antioxidant properties of red pepper seed protein isolate.Ultrasonics sonochemistry · 2026Article
- Mild thermal unfolding of pea protein enhances curcumin binding and interfacial properties of the resulting complexes.Food chemistry: X · 2026Article
- Unveiling the potential of beetroot leaf as a sustainable source of proteins: insights into ultrasound-assisted extraction, functional properties and in vitro digestibility.Ultrasonics sonochemistry · 2026Article
- Effect of Conventional and Ultrasound-Assisted Extraction Conditions on the Physicochemical Properties, Phytochemical Content, Antioxidant Activity and Functional Properties of Alfalfa Protein Concentrates.Foods (Basel, Switzerland) · 2025Article
- Effects of ultrasound-assisted extraction and transglutaminase treatment on the physicochemical properties of protein from Stropharia rugosoannulata.Ultrasonics sonochemistry · 2025Article
- Revisiting the Conventional Extraction of Protein Isolates from Faba Beans: Recovering Lost Protein from Sustainable Side Streams.Foods (Basel, Switzerland) · 2025Article
- Structural stability of Calmodulin-target peptide complex at different temperatures based on molecular dynamics simulation.BMC chemistry · 2025Article
- Legume Proteins in Food Products: Extraction Techniques, Functional Properties, and Current Challenges.Foods (Basel, Switzerland) · 2025Review
- Peas (Molecules (Basel, Switzerland) · 2025Review
- Modulating the Structural, Thermal and Techno-Functional Properties of Sesame Protein Isolate Using Nonthermal Techniques.Food science & nutrition · 2025Article
- Separation of the active components from the residue of Schisandra chinensis via an ultrasound-assisted method.Ultrasonics sonochemistry · 2025Article
- Ultrasound-assisted modification of oat protein isolates: Structural and functional enhancements.Ultrasonics sonochemistry · 2025Article
- Study on ultrasonic-assisted deep eutectic solvent extraction process and in vitro antioxidant of Anchusa italica Retz. Flowers.Ultrasonics sonochemistry · 2024Article
- Optimization of ultrasound-assisted extraction of faba bean protein isolate: Structural, functional, and thermal properties. Part 2/2.Ultrasonics sonochemistry · 2024Article
- Response surface methodology guided approach for optimization of protein isolate from Faba bean. Part 1/2.Ultrasonics sonochemistry · 2024Article
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5 authors.
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Abstract
Environmental concerns linked to animal-based protein production have intensified interest in sustainable alternatives, with a focus on underutilized plant proteins. Faba beans, primarily used for animal feed, offer a high-quality protein source with promising bioactive compounds for food applications. This study explores the efficacy of ultrasound-assisted extraction under optimal conditions (123 W power, 1:15 g/mL solute/solvent ratio, 41 min sonication, 623 mL total volume) to isolate faba bean protein (U-FBPI). The ultrasound-assisted method achieved a protein extraction yield of 19.75 % and a protein content of 92.87 %, outperforming the control method's yield of 16.41 % and protein content of 89.88 %. Electrophoretic analysis confirmed no significant changes in the primary structure of U-FBPI compared to the control. However, Fourier-transform infrared spectroscopy revealed modifications in the secondary structure due to ultrasound treatment. The U-FBPI demonstrated superior water and oil holding capacities compared to the control protein isolate, although its foaming capacity was reduced by ultrasound. Thermal analysis indicated minimal impact on the protein's thermal properties under the applied ultrasound conditions. This research highlights the potential of ultrasound-assisted extraction for improving the functional properties of faba bean protein isolates, presenting a viable approach for advancing plant-based food production and contributing to sustainable protein consumption.
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