The effect of ultrasound on the extraction and foaming properties of proteins from potato trimmings

Food Chem. 2024 Oct 15:455:139877. doi: 10.1016/j.foodchem.2024.139877. Epub 2024 May 28.


High-intensity ultrasonication is an emerging technology for plant protein isolation and modification. In this study, the potential of temperature-controlled ultrasonication to enhance the recovery of functional proteins from potato trimmings was assessed. Different ultrasound energy levels [2000-40,000 J/g fresh weight (FW)] were applied during protein extraction at pH 9.0. True protein yields after ultrasonication significantly increased (up to 91%) compared to conventional extraction (33%). Microstructural analysis of the extraction residues showed more disrupted cells as ultrasonication time increased. Ultrasound treatments (10,000 and 20,000 J/g FW) increased the protein yield without affecting the foaming and air-water interfacial properties of protein isolates obtained after isoelectric precipitation (pH 4.0). However, proteins obtained after extended ultrasonication (40,000 J/g FW) had significantly slower early-stage adsorption kinetics. This was attributed to ultrasound-induced aggregation of the protease inhibitor fraction. In conclusion, ultrasonication shows potential to help overcome some challenges associated with plant protein extraction.

Keywords: Air-water interface; Biomass microstructure; Cell disruption; Foam; Potato protein; Ultrasonication.

Publication types

  • Evaluation Study

MeSH terms

  • Hydrogen-Ion Concentration
  • Kinetics
  • Plant Proteins* / chemistry
  • Plant Proteins* / isolation & purification
  • Solanum tuberosum* / chemistry
  • Sonication
  • Ultrasonics


  • Plant Proteins