## 3 Results and Discussion
### Physico-Chemical Characterization of the Hydrolysates
#### 3.1.8 Antimicrobial Activity of the Hydrolysates  
Table 4 and Figure 4 show the inhibition zone diameters (IZDs) of some pathogenic bacteria when subjected to BKH, RKH, and WKH at different concentrations (50, 100, 200, 400, and 800 ug/mL). BKH concentrations induced the largest IZDs in the range of 10-33 mm followed by RKH in the range of 12-31 mm. The G+ and G- bacteria; _S. pyogenes_, and _E. coli_, were the most sensitive to the protein hydrolysates, exhibiting 25 and 33 mm IZDs when subjected to 800 ug/mL. Alternatively, the G+ and G- bacteria, _L. monocytogenes_, _C. jejuni_ were most resistant to the studied hydrolysates, recording only 26 and 21 mL IZDs, respectively. The lower IZDs observed in the resistant G- bacteria compared to the G+ ones might have resulted from the lipopolysaccharide ascertainable layer in the membranes, which act as a block banning the antibacterial agents' penetration. Besides, the presence of some enzymes in the periplasmic space of the G- bacteria may be capable of annealing foreign molecules [83]. \begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Concn** **(**mg/mL)**} & \multicolumn{3}{c}{**Total Phenolic**} & \multicolumn{3}{c}{**Total Flavonoids**} & \multicolumn{3}{c}{**Total Anthocyanin**} \\  & \multicolumn{3}{c}{**(mg GAE/g)**} & \multicolumn{3}{c}{**(mg QE/g)**} & \multicolumn{3}{c}{**(mg QE/g)**} & \multicolumn{3}{c}{**(ug/mL)**} \\ \cline{2-11}  & **BKH** & **RKH** & **WKH** & **BKH** & **RKH** & **WKH** & **BKH** & **RKH** & **WKH** \\ \hline
**50** & 11.2 \(\pm\) 0.1 \({}^{\circ}\) & 9.5 \(\pm\) 0.5 \({}^{\circ}\) & 7.2 \(\pm\) 0.9 \({}^{\circ}\) & 6.5 \(\pm\) 0.1 \({}^{\circ}\) & 5.2 \(\pm\) 0.1 \({}^{\circ}\) & 6.2 \(\pm\) 0.3 \({}^{\circ}\) & 1.90 \(\pm\) 0.1 \({}^{\circ}\) & 1.02 \(\pm\) 0.01 \({}^{\circ}\) & 0.11 \(\pm\) 0.02 \({}^{\circ}\) \\
**100** & 17.4 \(\pm\) 0.5 \({}^{\circ}\) & 15.4 \(\pm\) 0.4 \({}^{\circ}\) & 12.4 \(\pm\) 0.8 \({}^{\circ}\) & 8.7 \(\pm\) 0.2 \({}^{\circ}\) & 7.1 \(\pm\) 0.3 \({}^{\circ}\) & 8.1 \(\pm\) 0.2 \({}^{\circ}\) & 2.56 \(\pm\) 0.2 \({}^{\circ}\) & 1.56 \(\pm\) 0.09 \({}^{\circ}\) & 0.25 \(\pm\) 0.01 \({}^{\circ}\) \\
**200** & 31.6 \(\pm\) 0.7 \({}^{\circ}\) & 28.7 \(\pm\) 0.3 \({}^{\circ}\) & 24.3 \(\pm\) 0.6 \({}^{\circ}\) & 11.9 \(\pm\) 0.1 \({}^{\circ}\) & 10.0 \(\pm\) 0.2 \({}^{\circ}\) & 12.2 \(\pm\) 0.4 \({}^{\circ}\) & 4.5 \(\pm\) 0.2 \({}^{\circ}\) & 2.45 \(\pm\) 0.1 \({}^{\circ}\) & 0.30 \(\pm\)0.1 \({}^{\circ}\) \\
**400** & 39.6 \(\pm\) 1.1 \({}^{\circ}\) & 35.5 \(\pm\) 0.2 \({}^{\circ}\) & 33.8 \(\pm\) 0.7 \({}^{\circ}\) & 14.1 \(\pm\) 0.4 \({}^{\circ}\) & 12.5 \(\pm\) 0.5 \({}^{\circ}\) & 13.2 \(\pm\) 0.7 \({}^{\circ}\) & 4.77 \(\pm\) 0.3 \({}^{\circ}\) & 2.89 \(\pm\) 0.1 \({}^{\circ}\) & 0.34 \(\pm\) 0.03 \({}^{\circ}\) \\
**800** & 63.3 \(\pm\) 1.5 \({}^{\circ}\) & 60.6 \(\pm\) 0.9 \({}^{\circ}\) & 55.8 \(\pm\) 1.2 \({}^{\circ}\) & 16.2 \(\pm\) 0.8 \({}^{\circ}\) & 15.8 \(\pm\) 0.3 \({}^{\circ}\) & 14.4 \(\pm\) 0.6 \({}^{\circ}\) & 5.6 \(\pm\) 0.4 \({}^{\circ}\) & 3.12 \(\pm\) 0.2 \({}^{\circ}\) & 0.8 \(\pm\) 0.04 \({}^{\circ}\) \\ \hline \hline \end{tabular} All values are expressed as means \(\pm\) SD. Means with different lowercase letters in the same column indicate significant differences at \(p\leq 0.05\) by LSD.  
\end{table} 
Table 3: Total phenolic, total flavonoids and total anthocyanin content in different concentrations of black, red and white kidney bean protein hydrolysates (BKH, RKH, and WKH) obtained after 30 min Alcalase hydrolysis at 37 \({}^{\circ}\)C.