Physicochemical, techno-functional, biochemical and structural characterization of a protein isolate from groundnut (Arachis hypogaea L.) paste treated with high-intensity ultrasound.

The objective of this research was to evaluate the effect of ultrasound (HISound) (200, 400 and 600 W; 15-30 min) on the physicochemical, biochemical and structural techno-functional properties of a groundnut paste protein isolate (GPPI). HISound increased the contents of free sulfhydryls (552.22 %), total sulfhydryls (124.