Enzymatic hydrolysis experiment of pine kernel protein was conducted by two kinds of gastrointestinal digestive enzymes ( pepsin and trypsin ) ， and in vitro antioxidant activities of enzymatic
hydrolysates of pine kernel protein obtained by hydrolysis of pepsin， trypsin and pepsin － trypsin were
studied． The results showed that after enzymatic hydrolysis for 30 min， the pepsin enzymatic hydrolysate
of pine kernel protein had the strongest in vitro antioxidant activity， and the scavenging rates on ·OH
radical and O －
2 ·radical were 67． 43% and 55． 66% respectively; the trypsin enzymatic hydrolysate of
pine kernel protein had the strongest scavenging capacity on ·OH radical after enzymatic hydrolysis for
60 min，and the scavenging rate on ·OH radical was 68． 79% ，while it had the strongest scavenging capacity on O2－ · radical after enzymatic hydrolysis for 120 min， and the scavenging rate on O2－ · radical
was 39． 20% ; pepsin － trypsin step － by － step enzymatic hydrolysate of pine kernel protein had the strongest in vitro antioxidant activity after enzymatic hydrolysis for 240 min，and the scavenging rates on·OH
radical and O －
2 ·radical were 79． 11% and 68． 99% respectively