Optimization of ultrasound-assisted extraction process of perilla seed meal proteins

The quantitative effects of ultrasonic power, extraction time, ratio of liquid-solid, and extraction temperature on yield of perilla seed meal proteins were investigated using response surface methodology (RSM). The experimental data obtained were fitted to a second-order polynomial equation using multiple regression analysis and also analyzed by appropriate statistical methods. By solving the regression equation and also by analyzing the response surface contour plots, the optimal proteins extraction conditions were determined. According to the experimental results, the optimal extraction process of perilla meal proteins was that extraction temperature of 40°C, power of 61 W, extraction time of 12 min, and ratio of liquid to solid of 40 mL/g. Under these conditions, the extracted contents of the perilla meal proteins was 10.77%.