Effect of thermosonication pre-treatment on mung bean (Vigna radiata) and white kidney bean (Phaseolus vulgaris) proteins: Enzymatic hydrolysis, cholesterol lowering activity and structural characterization.

•Combination of ultrasound with heat was applied to induce the changes in protein hydrolysate.•Mung bean hydrolysate exhibited higher cholesterol lowering activity than white kidney bean.•Thermosonication enhanced the hydrolysis, inhibition of cholesterol solubility and hydrophobicity.•Thermosonication showed prominent changes in the alteration of protein secondary and tertiary structures.•Ultrasound treated hydrolysates exhibited higher scavenging activities.