摘要：Auto-oxidation reactions in food products lead several quality defects, cause decrease in the shelf life of the product, and result in economic losses. It is known that oxidation reactions are involved in the generation of most of the chronic and degenerative diseases. Antioxidant compounds are incorporated into food products in order to extend shelf life and also to improve health benefits of the product. The use of natural antioxidants rather than synthetic ones are preferred nowadays. Plant materials are considered as good sources of natural antioxidant compounds. Nevertheless, bioactive peptides have taken attention due to the antioxidative action recently. It was found that several protein hydrolysates of animal and plant origin had antioxidant activity. In this review, researches undertaken to obtain antioxidant hydrolysates from cereal proteins were evaluated.
关键词：Cereal proteins; protein hydrolysate; antioxidant activity; bioactive peptides; auto-oxidation
