Bell pepper seeds comprise the bulk of solid waste from bell pepper processing. Aiming to utilize rather than waste these seeds, we investigated the functional properties of bell pepper seed protein isolates extracted using two methods. Ultrasound-assisted extraction of bell pepper protein isolates (BPPIU) achieved a higher yield (6.05 g/100 g), protein content (83.93 g/100 g), and oil absorption (5.63 g/g), while the solubility and water absorption were lower, and emulsifying and foaming properties diminished, compared with those of bell pepper protein isolates from alkaline dissolving and acid precipitating (BPPI). We also evaluated effects of pH and NaCl concentration on BPPI and BPPIU because they were significantly correlated with the functional properties. The antioxidant properties of bell pepper protein hydrolysates were studied in vitro by measuring the radical scavenging capacity (DPPH, O₂·ˉ, ABTS·) and Fe²⁺ chelating capacity. Flavourzyme protease hydrolysates (FH) showed better DPPH and ABTS radical scavenging, while alkaline protease hydrolysates (AH) exhibited higher O₂·ˉ scavenging and Fe²⁺ chelating activities.

甜椒种子构成了甜椒加工过程中产生的大部分固体废物。为了利用而不是浪费这些种子，我们研究了使用两种方法提取的甜椒种子蛋白分离物的功能特性。超声辅助提取甜椒蛋白分离物（BPPIU）可获得更高的产量（6.05 g / 100 g），蛋白质含量（83.93 g / 100 g）和吸油率（5.63 g / g），而溶解度和吸水率则更高与从碱性溶解和酸沉淀（BPPI）中分离的灯笼椒蛋白相比，乳清蛋白的含量更低，乳化和起泡沫的特性也有所降低。我们还评估了pH和NaCl浓度对BPPI和BPPIU的影响，因为它们与功能特性显着相关。研究了灯笼椒蛋白水解物的抗氧化性能通过测量自由基清除能力（DPPH，O ₂ ·ˉ，ABTS·）和Fe ²⁺螯合能力在体外进行。Flavourzyme蛋白酶水解产物（FH）表现出更好的DPPH和ABTS自由基清除能力，而碱性蛋白酶水解产物（AH）表现出更高的O ₂ ·ˉ清除能力和Fe ²⁺螯合活性。