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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Ultrasonic extraction of lentil protein uses high‑frequency sound waves to disrupt cell walls and release proteins into solution.
Origin: India, Middle East (Early 2000s) — South Asia, Middle East
See full technique reference →Acoustic cavitation generates micro‑bubbles that implode, creating shear forces that break down lentil cell walls. The released proteins are then solubilized by adjusting the pH to 8–9 and adding 0.1–0.3 M NaCl to increase ionic strength, which reduces protein aggregation and enhances yield.
Primary Reaction
Acoustic cavitation‑induced cell wall disruption and protein solubilization
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