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.