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This study investigates the ultrasonic extraction of soy protein isolate (SPI) from soy meal, comparing its yield and functional properties with those obtained from microwave, enzymatic, and conventional methods. The optimized ultrasound extraction conditions achieved a maximum yield of 24.17% and protein purity of 91.6%, with enhanced functional characteristics such as improved binding and emulsion properties. The findings suggest that ultrasound treatment significantly increases the potential applications

Author

Dave Dongmo

Language

EN