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The aim of this work was to investigate chemical characterization, antibacterial and antioxidant activities of 7S and 11S globulins isolated from pea (Pisum sativum). The minimum inhibitory concentration (MIC) of 7S and 11S globulins isolated from pea was determined against Gram positive (Bacillus lichniforms and Bacillus theriogensis) and Gram negative [E. coli (O157:H7) and E. coli (E32511)] bacteria using agar well diffusion assay under the influence of different concentrations (0-800 µg/ml). The minimum inhibitory concentration (MIC) of 7S and 11S globulins against the four studied bacteria was 800 and 200 µg/ml, respectively. The concentration of the sample that scavenges 50% of the DPPH radicals (SC50) was 100 and 110 µg/ml for 7S and 11S globulins, respectively. According to the results it could be concluded that 7S and 11S globulins were might be used in manufacturing of new functional products with increased nutritional value as the first step toward increasing its consumption and preserving food systems, as it is rich in nutrients and lower in cost.

CHEMICAL CHARACTERIZATION, ANTIBACTERIAL AND ANTIOXIDANT ACTIVITY OF 7S AND 11S GLOBULINS ISOLATED FROM PEA (Pisum sativum)