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Nine Lactobacillus strains known for surface proteinase activity were chosen   from our collection and tested for their ability to grow in pea seed   protein-based medium, and to hydrolyze purified pea proteins in order to   produce peptides with antioxidant (AO) activity. Two strains, Lactobacillus   rhamnosus BGT10 and Lactobacillus zeae LMG17315, exhibited strong proteolytic   activity against pea proteins. The AO activity of the pea hydrolysate   fraction, MW <10 kDa, obtained by the fermentation of purified pea proteins   with Lactobacillus rhamnosus BGT10, was tested by standard spectrophotometric   assays (DPPH, ABTS, Fe3+-reducing capacity) and the recently developed direct   current (DC) polarographic assay. The low molecular weight fraction of the   obtained hydrolysate was separated using ion exchange chromatography, while   the AO activity of eluted fractions was determined by means of a sensitive DC   polarographic assay without previous concentration of samples. Results   revealed that the fraction present in low abundance that contained basic   peptides possessed the highest antioxidant activity. Based on the obtained   results, it can be concluded that Lactobacillus rhamnosus BGT10 should be   further investigated as a candidate strain for large-scale production of   bioactive peptides from legume proteins. [Projekat Ministartsva nauke   Republike Srbije, br. 173005 i br. 173026

Antioxidant activity of pea protein hydrolysates produced by batch fermentation with lactic acid bacteria