This study explored the use of a simplex centroid design to produce protein hydrolysates with antioxidant properties using Alcalase Ò 2.4L, Flavourzyme Ò 500L and Neutrase Ò 0.8L. Proteases kinetic parameters and the ultrafiltration of protein hydrolysates were also investigated. The highest antioxidant activity, in the studied conditions, was reached when the mixture of Alcalase Ò 2.4L and Flavourzyme Ò 500L was used in the hydrolysates production. The antioxidant power of the black bean proteins, measured by the total antioxidant capacity and reducing power assay, increased after hydrolysis by 31% and 70%, respectively. The black bean proteins hydrolysates fractions (3-30 kDa) showed an antioxidant activity decrease along with a reduction in molecular weight, demonstrating that a set of varied molecular weight peptides was responsible for the antioxidant characteristics of black bean protein hydrolysates.

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In this study, hydrolysates from three different varieties of bean protein concentrate were obtained using the commercial proteases Flavourzyme® 500L, Alcalase® 2.4L and Neutrase® 0.8L and a statistical mixture design for study of their antioxidant properties. The results from this research demonstrated the viability of applying commercial protease preparations singly and combined for protein hydrolysis, thus increasing the antioxidant activities of the bean protein concentrates from different varieties.