Extraction of Pb(II) from wheat samples via dual-frequency ultrasound-assisted enzymatic digestion and the mechanisms of its interactions with wheat proteins

Extraction of phenolics and anthocyanins from purple eggplant peels by multi-frequency ultrasound: Effects of different extraction factors and optimization using uniform design

“…Therefore, the combination of multiple frequencies is expected to obtain higher extraction rate [23] . Cao et al [24] reported that higher Pb (II) content was obtained from wheat samples by dual-frequency ultrasound extraction. Naa Yarley et al [25] also found that the polysaccharides yield from crude sorghum leaf with multi-frequency ultrasound increased by 26.69 %.…”

Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein

“…Therefore, the destruction of cell walls is accelerated, and the process of substance extraction and permeation is promoted [12] , [13] , [14] . Moreover, dual-frequency ultrasound can overcome the uneven phenomenon of single-frequency ultrasound [15] , [16] . Lian et al [17] found that dual-frequency ultrasound could significantly increase protein kernel extracted from Chlorella.…”

Isolation, purification, and characterization of the globulin from wheat germ

“…With a further increase in pH, the relative extraction efficiency and purity of WGG tended to decrease. This may be due to changes in the spatial structure of the enzyme molecules at different pH values, which altered the hydrolysis activity of the enzyme (Cao et al ., 2021). Therefore, the enzymolysis pH was determined to be 6.5 after comprehensive consideration, and the relative extraction efficiency and purity of WGG reached 18.0% and 89.1% under these conditions, respectively.…”

“…While the enzyme supplemental level was more than 0.3&, the purity of WGG remained the same, but the relative extraction efficiency of WGG decreased slightly. Along with the increasing of the enzyme supplemental level, the residual starch of defatted wheat germ was rapidly hydrolyzed, and mixture viscosity was reduced, which allowed the coated protein in the wheat germ to gradually dissolve (Cao et al, 2021). Thereby, the relative extraction efficiency of WGG was increased, and the purity of WGG was improved.…”