Effects of Dehulling and Ultrasound on Rat‐Eyed Bean (<i>Rhynchosia volubilis</i> Lour.) Protein Concentrates' Physicochemical and Functional Properties

ABSTRACT Background and Objectives This study aimed to compare the effects of dehulling and ultrasound treatment on rat‐eyed bean protein concentrates' physicochemical and functional properties. Thus, whole bean protein (WBP), dehulled bean protein (DBP), ultrasound‐treated whole bean protein (WBPU), and ultrasound‐treated dehulled bean protein (DBPU) were prepared and evaluated. Findings Both dehulling and ultrasound treatment significantly affected the protein content and color characteristics. Among samples, DBPU exhibited the highest solubility of 93.9% at pH 7 and surface hydrophobicity (H 0 ) of 84,580 compared to WBP's solubility of 66.9% and H 0 of 20,006. However, emulsifying and foaming properties were not proportionally improved. In antioxidant capacities, the ABTS assay showed significant enhancement with dehulling and ultrasound treatment, while no notable difference was observed in the DPPH assay. Conclusions Dehulling and ultrasound treatment markedly improved solubility, suggesting DBPU's potential application in protein‐based beverages. Additionally, variations in color, nutritional composition, and antioxidant activity depending on seed coat removal imply possible uses in functional foods. Significance and Novelty This is the first study to systematically compare the combined effects of dehulling and ultrasound treatment on the functional properties of rat‐eyed bean protein concentrates.