Ultrasonic assisted extraction of mulberry leaf protein: Kinetic model, structural and functional properties, in vitro digestion

• Published in: Process biochemistry (1991) Vol. 128; pp. 12 - 21
• Main Authors: Zhao, Li, Cheng, Xinya, Song, Xinyu, Ouyang, Dongyan, Wang, Jun, Wu, Qiongying, Jia, Junqiang
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-05-2023
• Subjects: Mulberry leaf protein; Structural-functional properties; Ultrasonic extraction; Structural-functional properties; Ultrasonic extraction; Mulberry leaf protein
• ISSN: 1359-5113; 1873-3298
• DOI: 10.1016/j.procbio.2023.02.014

The world's protein resources are in short supply, and to develop a new source of plant protein, this experiment used ultrasonic-assisted technology to extract mulberry leaf proteins, and investigated the effects of different ultrasonic power densities (150, 300, and 450 W/L), ultrasonic temperatures (30, 40, and 50 °C), and ultrasonic time (2.5, 5, 7.5, 10, 12.5, 15, 17.5, and 20 min) on the yield and structure-function properties of mulberry leaf proteins. Peleg’s model was used to describe extraction kinetics. The highest yield of mulberry leaf protein was 30.03 % at 50 °C, 450 W/L, and 20 min, which was 17.6 % higher than that of the control sample. The secondary and tertiary structures of mulberry leaf protein treated by ultrasound were changed, the content of α-helix and β-turn was decreased, the content of random coil and β-sheet was increased, the fluorescence intensity was changed, and the solubility, emulsification, antioxidant capacity, and in vitro digestibility were significantly improved. According to the experimental results, ultrasonic-assisted extraction technology can significantly increase the yield of mulberry leaf protein and effectively improve its structural and functional properties.
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•Ultrasonic assisted method was effective to extract mulberry leaf protein.•The mulberry leaf protein structure was changed after ultrasonic assisted extraction.•Ultrasonic assisted extraction improved the properties of mulberry leaf protein.•The mulberry leaf protein showed a strong antioxidant capacity.