Effects of ultrasonic pre-treatment on physicochemical properties of proteins extracted from cold-pressed sesame cake

•Cold-pressed sesame cake protein removing lignans was obtained by ultrasonic pre-treatment (UPT).•UPT significantly increased protein yield.•UPT slightly reduced the solubility, foaming capacity and stability of protein.•UPT could disorder and loose protein molecular structure to some extent.•This work provides a guide for comprehensive utilization of lignans and proteins from sesame cake in separate.