The effect of hydrothermal (HT) (boiling for 15 or 120 min) and high-hydrostatic pressure (HHP) (150, 300, 450, and 600 MPa for 5, 10 or 15 min) processing on the rheological, pasting, thermal and functional properties of bean flours was investigated. HT and HHP treatments differently affected these properties. HT120 led to maximum values of elastic and viscous moduli (G′, G″), and gel strength of bean flours. HHP enhanced G′, G″ and gel strength as the pressure and holding time increased. The viscoelastic properties of HT120 and HHP600/5-treated bean flours correlated with the increased viscosity of these samples. The pasting profiles and thermograms indicated a full, partial, and limited starch gelatinization in HT120, HHP600/5 and HHP $\le$450 MPa samples, respectively. Enthalpy values showed that HT120 caused a higher degree of protein denaturation than HHP, with protein denaturation increasing as pressurization and time increased. This had an impact on protein solubility and emulsifying activity of flours which were significantly diminished by HT15/HT120, but maintained or slightly decreased by HHP. Nevertheless, HHP-treated samples showed enhanced emulsifying stability with increased pressure and holding time. These results demonstrate that HHP has the technological potential to manufacture bean flours with a range of functionalities into diverse food products.

水热（HT）（沸腾15或120分钟）和高静水压（HHP）（150、300、450和600 MPa分别持续5、10或15分钟）对流变，糊化，热和热加工的影响研究了豆粉的功能特性。HT和HHP处理对这些特性的影响不同。HT120导致豆粉的弹性模量和粘性模量（G'，G ''）和胶凝强度达到最大值。HHP增强G'，G ''凝胶强度随压力和保持时间的增加而增加。HT120和HHP600 / 5处理过的豆粉的粘弹性与这些样品粘度的增加有关。糊状图和热分析图表明在HT120，HHP600 / 5和HHP中淀粉的全部，部分和有限糊化$\le$450 MPa样品。焓值表明，HT120引起的蛋白质变性程度高于HHP，随着加压和时间增加，蛋白质变性程度增加。这对面粉的蛋白质溶解度和乳化活性有影响，HT15 / HT120显着降低了面粉的溶解度和乳化活性，而HHP则使面粉保持或略有降低。然而，经HHP处理的样品在增加压力和保持时间的情况下显示出增强的乳化稳定性。这些结果表明，HHP具有将具有多种功能的豆粉生产到多种食品中的技术潜力。