将豌豆蛋白用胰蛋白酶、木瓜蛋白酶、风味蛋白酶、碱性蛋白酶水解0．5～6 h，用pH-Stat法测定其水解度；测定水解物的还原能力、清除自由基能力来分析豌豆蛋白水解物的抗氧化作用模式。将4 h的豌豆蛋白碱性蛋白酶水解产物采用葡聚糖凝胶G-25分离豌豆肽，测定各片段的抗氧化活性，以确定豌豆抗氧化肽的分子量。结果得出豌豆蛋白水解产物的自由基清除能力、还原能力都是随着水解时间的延长而增大。底物浓度为7％、水解4h的豌豆蛋白水解产物与其它水解条件下的水解产物相比，具有较高的抗氧化活性。采用G-25分离豌豆肽的结果表明，抗氧化活性较高的豌豆肽的平均分子量约640 Da左右，其抗氧化能力是豌豆肽原液的2倍。%Pea protein was hydrolyzed for 0.5-6 h by Trypsin,papain,Flavourzyme or alcalase.The de-gree of hydrolysis was measured by pH-stat method .The possible mode of action of pea hydrolysates antioxidant activity were analyzed by reducing power and radical-scavenging ability .Alcalase-hydrolysates pea hydrolysates (4 h) was separated by gel filtration G-25,the antioxidant activity of peptides fractionation were surved by re-ducing power and radical-scavenging ability .The reducing power and radical-scavenging ability of pea hydroly-sates increased with the hydrolyzed time was extended .The antioxidant activity of 4 h pea hydrolysates within concentration of substrate 7%was higher than the other hydrolysates .Results showed that the peptides fraction possessed stronger antioxidant activity , particularly the peptides molecular 640 Da was higher twice than the pea hydrolysates .
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