New University of Arkansas study examines advanced ultrasound and fermentation techniques for better plant proteins

Food science researchers with the Arkansas Agricultural Experiment Station at the University of Arkansas are tapping into the power of soundwaves and fermentation to improve the quality of plant-based proteins.

Ultrasound, the same soundwave technology that creates images of babies in the womb, and microbes that break starches down into sugar are behind a new protein extraction method being investigated with the support of a nearly US$300,000 grant from the US Department of Agriculture's National Institute of Food and Agriculture.

Propelling the study is an increased demand in the plant-based dairy and alternative meat markets. Mahfuzur Rahman, an Assistant Professor in the Food Science Department, said the market was estimated to be worth US$29 billion in 2023 and growing by about 8% annually. Health and environmental concerns are behind the increase in demand, he noted.

Rahman is the lead research on the two-year study that began in August to develop an eco-friendly method of plant-protein extraction to enhance consumer acceptance by improving product development performance, taste and nutritional value. Plant-based proteins are used to make alternatives to animal proteins found in meats and dairy.

"Traditional protein extraction methods require chemicals such as sodium hydroxide, sodium carbonate, sulfuric acid, hydrochloric acid and often result in lower yields and reduced protein quality," Rahman said. "The traditional method affects the functionality, taste and nutrition of the extracted proteins."

Rahman is a food scientist and grain processing engineer who conducts research through the experiment station, the research arm of the U of A System Division of Agriculture. He teaches courses through the Dale Bumpers College of Agricultural, Food and Life Sciences. He received a Tanner Award for Comprehensive Reviews this year for being one of the most cited authors for scientific papers published by the Institute of Food Technologists.

Rahman said this research will focus on optimizing ultrasound-assisted extraction to release proteins from flour efficiently, followed by adjusting fermentation-assisted removal of off-flavors and anti-nutritional factors.

"The effectiveness of the new method will be compared with traditional extraction methods in terms of protein yield, removal of off-notes and reduction of anti-nutritional compounds," Rahman explained.

Collaborators on the study include Scott Lafontaine, assistant professor of flavor chemistry for the U of A System Division of Agriculture, and Girish Ganjyal, professor and extension food processing specialist at Washington State University's School of Food Science. The grant is part of the Agricultural and Food Research Initiative from USDA-NIFA. The project award number is 2024-67018-42814.

(The main picture shows Mahfuzur Rahman, Assistant Professor in the Food Science Department of the U of A System Division of Agriculture and Dale Bumpers College of Agricultural, Food and Life Sciences)