Common bean (Phaseolus vulgaris L.) represents an important source of vegetable protein, besides having a high content of bioactive compounds. Bioactive peptides, obtained through enzymatic hydrolysis of proteins, may have antioxidant activity and are potential ingredients for the development of functional foods. The aim of this study was to evaluate the effect of ultrasound, heat treatment (75°C and 90°C) and microfluidization, applied before and after enzymatic hydrolysis, on antioxidant properties of carioca bean protein hydrolysates. Antioxidant activity was determined by ABTS, DPPH, FRAP and Total Antioxidant Capacity methods, and the electrophoretic profile of samples was also performed. Enzymatic hydrolysis increased the antioxidant activity in all four evaluated methods, both in the presence and absence of all technological treatments. As pre-treatments, the processes resulted in a significant increase (p < 0.05) in antioxidant activity compared to untreated hydrolysates, as follows: 53% (DPPH) for samples subjected to ultrasound, 52% (DPPH) for treatment at 75 °C and 70% (DPPH) for microfluidization. The increases are possibly related to conformational changes in proteins, which increase the efficiency of hydrolysis and release of bioactive peptides. When applied after hydrolysis, the treatments did not reduce the antioxidant activity, being alternatives to ensure conservation without loss of antioxidant potential. Treatments at 75°C, 90°C and microfluidization on bean protein concentrate (without enzymatic hydrolysis) also produced increases in its antioxidant activity when evaluated by ABTS and FRAP methods. Electrophoresis showed a similar profile for all hydrolysates, regardless of the process applied previously or subsequently. Compared with concentrated protein, the hydrolysates showed additional bands with lower molecular weight, evidencing the release of peptides associated with the increase of antioxidant activity. In general, the application of technological processes had little influence on the antioxidant activity, leading to an increase in this property in some cases, but enzymatic hydrolysis effects were more expressive.