Maintaining　and　increasing　the　stability　and　bioefficacy　of　bioactive　substances　is　the　key　to　the　development　of　functional　foods.　In　this　study,　the　pH-driven　method　was　used　to　prepare　pea　protein-curcumin　nanoparticles　(PP—　Cur)　using　pea　protein　as　the　embedding　material　and　evaluate　their　stability　and　their　antioxidant　properties,　using　curcumin　retention　rate　as　the　evaluation　index　to　study　the　PP-Cur　nanoparticles　at　different　temperatures,　light　conditions.　The　stability　of　PP-Cur　nanoparticles　under　different　temperature,　light　conditions　and　simulated　gastrointestinal　conditions　was　investigated.　Its　scavenging　effect　on　ABTS　free　radicals　was　examined　and　its　total　antioxidant　capacity　was　deter-mined　by　FRAP　method.　The　results　showed　that　the　retention　rate　of　curcumin　in　PP-Cur　was　significantly　higher　than　that　of　free　curcumin　after　treatment　at　75,　85　and　95　°C　for　2　h.　The　retention　rate　of　curcumin　in　PP-Cur　nanoparticles　after　irradiation　under　UV　light　for　3　h　was　still　(89.9±1.95)%,　which　was　significantly　higher　than　that　of　free　curcumin　(P　©　2024　Chinese　Institute　of　Food　Science　and　Technology.　All　rights　reserved.