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 determined 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 ℃ 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<0.05)， and that after simulated digestion in gastrointestinal tract， the retention rate of curcumin in PP-Cur nanoparticles remained (94.38±1.93)%， which was significantly higher than that of free curcumin after gastrointestinal simulated digestion (P<0.05). In addition， it was concluded that PP-Cur nanoparticles with ABTS radical scavenging capacity of 0.119 mol TE/g， DPPH radical scavenging rate of 71.27% and FRAP value of 0.019 mol FeSO4/g， the encapsulation of pea protein could maintain and improve the antioxidant capacity of curcumin. In summary， the results demonstrated that pea protein encapsulated curcumin could effectively improve the stability and antioxidant activity of curcumin and could be used as a delivery matrix for hydrophobic bioactive substances.