Description
Ultrasonic extraction of lentil protein uses high‑frequency sound waves to disrupt cell walls and release proteins into solution.
Technical
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.
Science
Primary Reaction
Acoustic cavitation‑induced cell wall disruption and protein solubilization
Sensory Profile
Aroma ()
nuttyearthywarmtoastymildly beany
Origin & History
Civilization
India, Middle East
Era
Early 2000s
Region