Protein Ultrasonic Extraction

Ultrasonic extraction machine principle

 Ultrasound is an effective means of destroying cell structure. This effect can be used to extract substances within cells. For example, starch is extracted from a cell matrix.

 Ultrasonic waves produce alternating high and low pressures in the exposed liquid. During the low pressure cycle, the ultrasonic waves create small bubbles in the liquid, and the vacuum blister bursts sharply during the high pressure cycle. This appearance is called cavitation. The implosion of the cavitation bubble causes a strong hydrodynamic shear force.

 Shear forces break down fiber, fibrous materials into cell particles and destroy the structure of the cell wall. This releases substances in the cells, such as starch and sugar, into the liquid. In addition to this, the cell wall material is broken into small pieces.

 This effect can be used for fermentation, digestion and other conversion processes of organic matter. After micromilling and grinding, the ultrasound converts more of the intracellular material, such as starch and cell wall fragments, into sugars and enzymes, respectively. It also increases the surface area of the enzyme contacted during liquefaction or saccharification. This usually increases the speed and yield of yeast fermentation and other conversion processes, such as increasing ethanol production from biomass.

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