Preparation of Protein Extracts
Dry peanut flours were processed into whole protein extracts using a 20 mM Tris Buffer (pH 8.5), following the protocol optimized by Walczyk et al.26 Extract concentrations were determined by Bradford Assay27 using bovine serum albumin (BSA, Sigma-Aldrich) as a standard. Concentrations were adjusted to equal values across processing conditions accordingly.