Ultrasonic-assisted protein extraction from sunflower meal: Kinetic modeling, functional, and structural traits

Effect of mono and dual frequency (20, 28 and 20/28 kHz) ultrasound action on extraction kinetics, functional, and structural traits of sunflower protein (SP) was examined. A simplified model based on Fick's second law was developed, and the mass transfer of soluble SP in a heterogeneous system was successfully described. Findings suggested that ultrasound action significantly increased ( p < 0.05) the release and diffusion of soluble SP across the cell wall into extraction solvent, causing enhanced observed rate constant (k) and diffusion-effective coefficient (D s ) values over control. Moreover, dual frequency sonication (20/28 kHz) considerably increased oil holding efficacy and surface charge (by 21.07 and 32.15%, respectively), but reduced water holding efficacy and particle size (by 40.74 and 26.61%, respectively) relative to untreated sample ( p < 0.05). Also, ultrasonicated SP displayed excellent solubility under varying pH (2−10), likened to the control (p < 0.05). Scanning electron microscopy (SEM) and atomic force microscopy (AFM) outcomes indicated that ultrasonicated SP showed irregular fragments, heterogenous/ disordered structure and small-sized particles, suggesting that sonication (notably 20/28 kHz) destroyed the cross-linkages among SP molecules. FT-IR spectroscopy exhibited that ultrasonication improved the content of β-sheet from 8.52–18.94% and random coil from 11.63–21.71%, whereas reductions in α-helix and β-turn were noticed, implying limited unfolding of SP structure and decreases in intermolecular interactions. Intrinsic fluorescence analysis revealed that dual frequency treatment was observed to be more efficient in altering the tertiary structure of SP reference to single frequency and control. Sunflower protein, isolated from sunflower residue, is a potentially low-cost resource for food applications. Ultrasonication is reported to improve the extraction of proteins as well as enhancing their functionalities. The existing study displayed that ultrasonication (observably dual frequency treated) was successfully applied to improve the extractability of soluble sunflower protein, and enhanced its functionality (solubility and OH e ) reference to control. The research outcomes may benefit food/ chemical industries in extraction and/or alteration of sunflower protein in new applications. • A new kinetic model for extraction of sunflower protein (SP) was developed. • Sonication (observably 20/28 kHz) increased the release and diffusion of soluble SP. • Ultrasonicated SP displayed higher solubility and oil holding efficacy than control. • AFM indicated the collapse of cross-linkages among SP molecules following sonication. • FTIR spectra exhibited notable changes in secondary structure of SP after sonication.