Comparative Study on Structural, Functional, and Biological Properties of Enzymatic Protein Hydrolysates from Different Legumes Native to Vietnam.

The growing demand for plant-based proteins reflects a consumer shift toward healthier and more sustainable lifestyles. Among these, hydrolyzed proteins have garnered attention due to their enhanced functional properties and biological activities compared to crude proteins. This study investigated the impact of enzymatic hydrolysis using Alcalase on the functional, technological, and biological properties of proteins derived from various beans, including yellow bean (Vigna radiata L.