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 identified as pH 3.01, temperature 52.11 °C, enzyme dosage 3.75 FBGU/g seed, and processing time 3.70 h; under these conditions, the protein yield was approximately 87%, and the reducing sugar content was calculated as 164.63 mg/g seed. For the characterization of the obtained protein isolates, coagulated protein percentage, water- and oil-holding capacities, foaming properties (capacity and stability), emulsifying properties (activity, stability, and capacity), and solubility characteristics were evaluated. In addition, the structural and thermal properties as well as the amino acid composition of basil seed proteins were determined. The isolates obtained through ultrasound treatment in combination with enzymatic assistance demonstrated significantly enhanced techno-functional properties compared to those produced by conventional extraction.
Türker et al. (Thu,) studied this question.