Abstract The latest studies on the extraction of bio-components from plant materials have elaborated on novel approaches to increase yield. This study evaluated the effect of vacuum operation parameters on the recovery of protein and antioxidant compounds from sesame bran. In this context, vacuum-ultrasound assisted extraction (VU) and vacuum-ultrasound assisted enzymatic extraction (VUE) methods were carried out, and the vacuum parameters were investigated using central composite design by response surface methodology (RSM). The independent parameters were found effective on protein yield, total phenolic content and antioxidant capacity values. Optimum conditions for VU were 21 min vacuum time, 72 min restoration time and 539 mmHg vacuum pressure; and for VUE were 1.82 AU/100 g enzyme concentration, 8 min vacuum time, 68 min restoration time and 238 mmHg vacuum pressure. The protein yields increased by 31.0 and 41.6 % with VU and VUE, respectively compared to standard alkaline extraction. SEM images revealed deteriorative effects of applied extraction methods. SDS-PAGE analysis was conducted to examine detailed protein fractionation and alcalase assisted extraction revealed small protein sub-units (

中文翻译：

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真空和超声辅助酶促提取对从芝麻麸中回收植物蛋白和生物活性化合物的同时影响

摘要 关于从植物材料中提取生物成分的最新研究详细阐述了提高产量的新方法。本研究评估了真空操作参数对从芝麻麸中回收蛋白质和抗氧化化合物的影响。在此背景下，开展了真空超声辅助提取 (VU) 和真空超声辅助酶提取 (VUE) 方法，并通过响应面法 (RSM) 使用中心复合设计研究了真空参数。发现独立参数对蛋白质产量、总酚含量和抗氧化能力值有效。VU 的最佳条件是 21 分钟的真空时间、72 分钟的恢复时间和 539 mmHg 的真空压力；对于 VUE，酶浓度为 1.82 AU/100 g，真空时间为 8 分钟，68 分钟恢复时间和 238 mmHg 真空压力。与标准碱提取相比，使用 VU 和 VUE 的蛋白质产量分别增加了 31.0% 和 41.6%。SEM 图像揭示了应用提取方法的恶化影响。进行 SDS-PAGE 分析以检查详细的蛋白质分级和碱性蛋白酶辅助提取揭示小蛋白质亚单位（