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为提高豌豆蛋白的酶水解敏感性及其水解物的抗氧化活性，分别考察95 ℃、10 min的热处理和10 000×g、10 min的高速剪切对豌豆蛋白水解性能的影响并探究其改善原因。结果表明，热处理和高速剪切均提高了豌豆蛋白的水解度、氮回收率以及水解物的抗氧化活性（p

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