Peptide Fraction and Antioxidant Activity of Pea Protein Hydrolysates

Pea protein was hydrolyzed for 0.5-6 h by Trypsin,papain,Flavourzyme or alcalase.The degree 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 reducing power and radical-scavenging ability.The reducing power and radical-scavenging ability of pea hydrolysates 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.