## 3 Results and Discussion
### The Yield of Protein and the Amino Acid Composition
\begin{table}
\begin{tabular}{c c c c} \hline
**Treatment** & **Time** & **Protein Content (\%, \(w\)/\(w\))** & **Solubility (\%)** \\ \hline Control & 0 & 22.0 \(\pm\) 3.1 \({}^{\mathrm{e}}\) & 6.88 \(\pm\) 0.23 \({}^{\mathrm{e}}\) \\  & 10 & 25.4 \(\pm\) 2.9 \({}^{\mathrm{e}}\) & 7.94 \(\pm\) 1.09 \({}^{\mathrm{de}}\) \\
600 W & 15 & 29.3 \(\pm\) 3.1 \({}^{\mathrm{d}}\) & 9.16 \(\pm\) 0.89 \({}^{\mathrm{d}}\) \\  & 20 & 30.1 \(\pm\) 4.3 \({}^{\mathrm{d}}\) & 9.41 \(\pm\) 0.56 \({}^{\mathrm{d}}\) \\  & 10 & 27.9 \(\pm\) 1.1 \({}^{\mathrm{d}}\) & 8.72 \(\pm\) 0.43 \({}^{\mathrm{d}}\) \\
840 W & 15 & 38.6 \(\pm\) 2.6 \({}^{\mathrm{c}}\) & 12.06 \(\pm\) 1.25 \({}^{\mathrm{c}}\) \\  & 20 & 49.4 \(\pm\) 5.1 \({}^{\mathrm{b}}\) & 15.44 \(\pm\) 0.98 \({}^{\mathrm{b}}\) \\  & 10 & 53.0 \(\pm\) 5.2 \({}^{\mathrm{ab}}\) & 16.56 \(\pm\) 1.56 \({}^{\mathrm{ab}}\) \\
1080 W & 15 & 58.0 \(\pm\) 2.4 \({}^{\mathrm{a}}\) & 18.13 \(\pm\) 1.33 \({}^{\mathrm{a}}\) \\  & 20 & 50.2 \(\pm\) 4.1 \({}^{\mathrm{b}}\) & 15.69 \(\pm\) 0.76 \({}^{\mathrm{b}}\) \\ \hline \end{tabular} Different lower-case letters in the same column are significantly different, according to [PERSON]’s LSD test at \(p\leq\) 0.05.  
\end{table} 
Table 1: The yield of modified proteins from jackfruit leaves and their solubility. \begin{table}
\begin{tabular}{c c c c c c} \hline
**Amino Acid** & & & \multicolumn{3}{c}{**Extraction Time (min)**} & **Suggested Intake** \\ **(g/100 g Protein)** & **TBDMS-Derivatized Amino Acid** & **10** & **15** & **20** & **(mg/kg of Weight0)** \\ \hline Alanine & L-Alanine, N-(tert-butyldimethylsilyl), & 1521 & 3.54 \(\pm\) 0.009 \({}^{\mathrm{a}}\) & 11.42 \(\pm\) 0.091 \({}^{\mathrm{d}}\) & 19.83 \(\pm\) 0.134 \({}^{\mathrm{f}}\) & NA \\ Glycine & Glycine, N-(tert-butyldimethylsilyl), & 1546 & 0.79 \(\pm\) 0.004\({}^{\mathrm{f}}\) & 6.32 \(\pm\) 0.023 \({}^{\mathrm{i}}\) & 13.22 \(\pm\) 0.032 \({}^{\mathrm{k}}\) & NA \\ Valine & L-Valine, N-tert-butyldimethylsilyl), & 1635 & 1.73 \(\pm\) 0.008 \({}^{\mathrm{d}}\) & 8.51 \(\pm\) 0.011 \({}^{\mathrm{a}}\) & 20.47 \(\pm\) 0.122 \({}^{\mathrm{a}}\) & 24 \\ Leucine & L-Leucine, N-(tert-butyldimethylsilyl), & 1674 & 1.71 \(\pm\) 0.005 \({}^{\mathrm{a}}\) & 10.26 \(\pm\) 0.026 \({}^{\mathrm{d}}\) & 26.75 \(\pm\) 0.321 \({}^{\mathrm{c}}\) & 42 \\  & tert-butyldimethylsilyl & 1706 & 1.06 \(\pm\) 0.002 \({}^{\mathrm{i}}\) & 7.18 \(\pm\) 0.009 \({}^{\mathrm{b}}\) & 16.94 \(\pm\) 0.105 \({}^{\mathrm{a}}\) & 19 \\ Proline & L-Peroline, 1-tert-butyldimethylsilyl), & 1742 & 3.22 \(\pm\) 0.001 \({}^{\mathrm{b}}\) & 28.91 \(\pm\) 0.102 \({}^{\mathrm{a}}\) & 25.94 \(\pm\) 0.438 \({}^{\mathrm{d}}\) & NA \\ Methionine & L-Methionine, N-(tert-butyldimethylsilyl), & 1938 & ND & 1.26 \(\pm\) 0.002 \({}^{\mathrm{i}}\) & 3.79 \(\pm\) 0.058 \({}^{\mathrm{i}}\) & 19 \\  & tert-butyldimethylsilyl & 1596 & 1.17 \(\pm\) 0.003 \({}^{\mathrm{h}}\) & 7.52 \(\pm\) 0.023 \({}^{\mathrm{s}}\) & 13.94 \(\pm\) 0.098 \({}^{\mathrm{i}}\) & NA \\ \hline \end{tabular}
\end{table} 
Table 2: The amino acid profile of the modified proteins from jackfruit leaves obtained by HIU at 1080 W.  
The content of each amino acid increased between four and nine times when the extraction time was increased from 10 to 15 min. Conversely, when the extraction time was increased from 15 to 20 min, in most cases the quantification of the AAs increased between 1.5 and 12 times (Table 2). Therefore, the increment of the extraction time promotes a higher content of AAs, including EAAs, hydrophobic amino acids (HAAs), negatively charged amino acids (NCAAs), and aromatic amino acids (AAAs). This means that HUI promotes the release of AAs as the extraction time increases. HUI enables the obtainment of yields that are 2.7 to 5.4 times higher after 15 and 20 min, respectively, than yields obtained from the same source using a conventional ultrasound bath (42 kHz for 20 min) [6].