This study adopted single-factor tests integrated with response surface methodology (RSM) based on Box-Behnken design (BBD) to improve and optimize the microwave-assisted extraction (MAE) technique for protein extraction from perilla meal. Four major parameters (material-liquid ratio, extraction pH, microwave power, microwave time) were screened and evaluated in preliminary trials, and their favorable ranges were determined as 1:15, 8–10, 400 W and 120 s, respectively. On this basis, BBD was employed to further refine three core variables: extraction pH, microwave power, and microwave time, and a quadratic regression model was constructed. Analysis of variance verified the model was statistically significant and highly reliable (F = 30.48, p microwave power > extraction pH. The model predicted a peak protein yield of 31.3276% under the optimized conditions: pH 10.02, 398.63 W, 115.45 s. Validation experiments yielded an actual yield of 30.9309 ± 0.1036% (n = 3), which closely matched the predicted value, confirming the precision and industrial applicability of the model. This work established a high-efficiency MAE protocol for perilla meal protein and supplied a scientifically sound and scalable technical foundation for industrial application and high-value valorization of this underused plant protein resource.
Zhang et al. (Tue,) studied this question.