Effects of technological parameters of ultrasonic treatment on the protein extraction yield from defatted peanut meal

In the present work, mixture of defatted peanut meal and water was treated with ultrasound for protein extraction. The effects of technological parameters of the ultrasonic treatment including defatted peanut meal/water ratio, ultrasonic power, pH, temperature and time on the protein yield were investigated. The obtained results showed that the ultrasonic treatment reduced the material particle size as well as increased the protein yield by 19% in comparison with the conventional extraction At the defatted peanut meal/water ratio of 1:20 (w/v), ultrasonic power of 30 W/g, pH of 6.8, temperature of 50 degrees C and sonication time of 15 min, the protein yield achieved maximum of 87.7 +/- 0.7%. The use of ultrasound in peanut protein extraction could therefore be a potential technique for improvement in protein yield. (C) All Rights Reserved