Ultrasound and enzymatic treatments to improve protein extraction from cress seeds, and the characterization of protein isolates

Abstract

In this study, proteins were extracted from cress seeds using enzymatic pretreatment and ultrasound. Optimization of enzymatic pretreatment, employing a multi-enzyme complex rich in carbohydrases, aimed to maximize extraction yield and reduce sugar content. Ultrasound replaced classical extraction under optimal conditions by comparing functional properties between enzyme-treated and untreated samples. Combined enzymatic pretreatment and ultrasound significantly increased extraction yield from 39.56% to 94.03%. Optimal enzymatic pretreatment conditions included pH 3.84, 45.16 °C, enzyme concentration 2.32 FBGU/g seed, and 3.71 h of treatment time. Ultrasound-treated isolates exhibited superior functionality and minimal structural changes, with molecular weights ranging from ∼22 kDa to ∼59 kDa. These findings underscore the potential of cress seed protein isolate for diverse applications, enhanced through enzymatic pretreatment and ultrasound, owing to its high nutritional quality.