The aim of this study was to hydrolyze kidney bean (Phaseolus vulgaris L.) protein isolates by papain enzyme and evaluate the antibacterial effect against selected bacteria and antioxidant activities of these hydrolysates to test their possibility use as bio-preservatives in food. The range of protein hydrolysis by papain was evaluated by considering the degree of hydrolysis (DH) and electrophoresis estimation. The hydrolysate gained after 240 min regression had the highest DH (29%). While, hydrolysates gained after 60, 120 and 180 min had DH values of 8 %, 13%, and 18 % respectively. The antibacterial activity of kidney bean protein hydrolysates (100 mg/mL) with different degree of hydrolysis on bacterial growth for B. licheniformis and E. coli (O157:H7) was evaluated by disc-diffusion method. The hydrolysate with the highest antibacterial activity (DH= 29%) was selected for the antibacterial evaluation in situ and in vitro.