1. Improve extraction efficiency
Shorten extraction time: Ultrasonic technology can more effectively break cells and accelerate the release of protein from cells, thereby significantly shortening the extraction time. For example, mechanical grinding of plant tissue to extract protein may take several hours, while ultrasonic technology only takes tens of minutes.
Improve extraction rate: Ultrasonic treatment can significantly improve the extraction rate of protein. With the assistance of ultrasound, the extraction rate of soy protein can be increased from 30% to 80%, and similar effects are also seen in the extraction of peanut and broken rice protein.

2. Maintain protein structure and activity

Reduce damage: Under the premise of correctly setting ultrasonic parameters, ultrasonic technology can reduce damage to protein structure and activity and maintain its biological activity. This is crucial for subsequent research and application.

Avoid high temperature effects: Ultrasonic extraction does not need to rely on high temperature concentration, so it can avoid protein decomposition at high temperature, thereby improving the utilization rate of raw materials.