Vegetable-based proteins may be extracted from different sources using different extraction methods, among them, ultrasound-assisted extraction stands out. This review presents the current knowledge on ultrasound-assisted extraction (UAE) and the functional properties of extracted vegetable proteins. Ultrasound generates cavitation in a liquid medium, defined as gas and vapor microbubbles collapse under pressure changes large enough to separate them in the medium. Cavitation facilitates the solvent and solid interaction, increasing yield and reducing extraction periods and temperature used. Moreover, ultrasound treatment changed extracted protein properties such as solubility, hydrophobicity, emulsifying and foam, water and oil absorption capacity, viscosity, and gelatinization. Ultrasound-assisted extraction is a promising technique for the food technology sector, presenting low environmental impact, lower energy and solvent consumption, and it is in accordance with green chemistry technology and sustainable concepts.

可以使用不同的提取方法从不同来源提取基于植物的蛋白质，其中超声波辅助提取尤为突出。这篇综述介绍了超声辅助提取（UAE）和提取的植物蛋白的功能特性的当前知识。超声波在液体介质中产生空化作用，定义为气体和蒸气微气泡在压力变化大到足以将它们分离到介质中时崩溃。空化促进了溶剂和固体之间的相互作用，增加了收率并减少了萃取时间和所用温度。此外，超声处理改变了提取的蛋白质特性，例如溶解性，疏水性，乳化和泡沫，吸水和吸油能力，粘度和糊化作用。