The disintegration of cell structures (lysis) by means of ultrasound is used for the extraction of intra-cellular compounds or for the microbial inactivation.
Ultrasound is often used to improve the extraction of lipids and proteins from plant seeds, such as soybeans or other oil seeds. In this case, the destruction of the cell walls facilitates the pressing (cold or hot) and thereby reduces the residual oil or fat in the pressing cake. The influence of continuous ultrasonic extraction to the yield of dispersed protein was demonstrated by Moulton et al.
The sonication increased the recovery of dispersed protein progressively as the flake/solvent ratio changed from 1:10 to 1:30. It showed that ultrasound is capable to peptize soy protein at almost any commercial throughput and that the sonication energy required was the lowest, when thicker slurries were used.
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