Combined enzymatic pretreatment and ultrasound-assisted extraction for the production of basil seed protein isolates: Yield and techno-functional properties

In this study, enzyme assistance was combined with conventional alkaline extraction and ultrasound to extract proteins from basil seeds, and the resulting protein isolates were characterized. For the enzymatic pretreatment, pH (3.0–5.0), temperature (35–55 °C), enzyme dosage (0.5–5.0 FBGU/g seed), and processing time (1–5 h) were defined as independent variables, and the conditions yielding the highest extraction yield were determined. The optimum conditions for enzymatic pretreatment were ident