Angiotensin I-converting enzyme inhibitory properties of Phaseolus vulgaris bean hydrolysates: Effects of different thermal and enzymatic digestion treatments

► Heating and enzyme hydrolysis were used to enhance bean ACE inhibitory activity. ► Higher ACE inhibitory activities were obtained from bean Alcalase/papain digests. ► Heat treatment facilitated phaseolin degradation. ► Heat treatment improved ACE inhibitory activities of navy and small red beans.