0px; -webkit-text-size-adjust: auto; -1. AACC. 1999. Approved method of the American Association of Cereal Chemists. St. Paul:
American Accusation of Cereal Chemists. Ins.
2. Amza, T., Balla, A., Tounkara, F., Man, L., and Zhou, H.M. 2013. Effect of hydrolysis time
on nutritional, functional and antioxidant properties of protein hydrolysates prepared from
gingerbread plum (Neocarya macrophylla) seeds. International Food Research Journal. 20:
5.2081-2090.
3. Bougatef, A., Hajji, M., Balti, R., Lassoued, I., Triki-Ellouz, Y., and Nasri, M. 2009.
Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus)
muscle protein hydrolysates obtained by gastrointestinal proteases. Food Chemistry.114:
4.1198-1205.
4. Cumby, N., Zhong, Y., Naczk, M., and Shahidi, F. 2008. Antioxidant activity and waterholding capacity of canola protein hydrolysates. Food Chemistry.109: 1.144-148.
5. Je, J.Y., Lee, K.H., Lee, M.H., and Ahn, C.B. 2009. Antioxidant and antihypertensive
protein hydrolysates produced from tuna liver by enzymatic hydrolysis. Food Research
International. 42: 9.1266-1272.
6. Kaur, M., and Singh, N. 2007. Characterization of protein isolates from different Indian
chickpea (Cicerarietinum L.) cultivars. Food Chemistry. 102: 1.366-374.
7. Li, Y., Jiang, B., Zhang, T., Mu, W., and Liu, J. 2008. Antioxidant and free radicalscavenging activities of chickpea protein hydrolysate (CPH). Food Chemistry. 106: 2.444-
450.
8. Mehregan Nikoo, A.R., Sadeghi Mahoonak, A.R., Ghorbani, M., Taheri, A., and Alami, M.
2013. Optimization of different factors affecting antioxidant activity of crucian carp
(Carassius carassius) protein hydrolysate by response surface methodology. Electronic
Journal of Food Processing and Preservation. 5: 1. 95-110. (In Persian)
9. Meshkinfar, N., Sadeghi Mahoonak, A.R., Ziaiifar, A.M., Ghorbani, M., and Kashani Nejad,
M. 2014. Optimization of the production of protein hydrolysates from meat industry by
products by response surface methodology. Tabriz Journal of Food Researches. 24: 2.215-
225. (In Persian)
10.Mohamed, R.A., Ramadan, R.S., and Ahmed, L.A. 2009. Effect of substituting pumpkin
seed protein isolate for casein on serum liver enzymes, lipid profile and antioxidant enzymes
in CCl4-intoxicated rats. Advanced Biomedical Research. 3: 1-2. 9-15.
11.Nieto, G., Castillo, M., Xiong, Y., Alvarez, D., and Payne, F. 2009. Antioxidant and
emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with
different fat concentrations. Meat Science. 83: 1.24-30.
12.Parvaneh, V. 2004. Quality control and chemical analysis of foods. Tehran Univ. Press,
332p. (In Persian)
13.Ren, J., Zheng, X.Q., Liu, X.L., and Liu, H. 2010. Purification and characterization of
antioxidant peptide from sunflower protein hydrolysate. Food Technology and
Biotechnology. 48: 4.519-523.
14.Saito, K., Jin, D.H., Ogawa, T., Muramoto, K., Hatakeyama, E., Yasuhara, T., and Nokihara,
K. 2003. Antioxidative properties of tripeptide libraries prepared by the combinatorial
chemistry. Journal of Agricultural Food Chemistry. 51: 12.3668-3674.
15.Sakanaka, S., and Tachibana, Y. 2006. Active oxygen scavenging activity of egg yolk
protein hydrolysates and their effects on lipid oxidation in beef and tuna homogenates. Food
Chemistry. 95: 2.243–249.
16.Sherafat, N., Motamedzadegan, A., and Safari, R. 2012. The effect of enzymatic hydrolysis
of Skipjack tuna after cooking waste by alcalase on the nitrogen recovery and molecular size
of hydrolyzed proteins. Sabzevar Azad University, Journal of Innovation in Food Science
and Technology, 3: 47-54.
17.Sun, Q., Shen, H., and Luo, Y. 2011. Antioxidant activity of hydrolysates and peptide
fractions derived from porcine hemoglobin. Journal of Food Science and Technology. 48:
1.53-60.
18.Taha, F.S., Mohamed, S.S., Wagdy, S.M., and Mohamed, G.F. 2013. Antioxidant and
antimicrobial activities of enzymatic hydrolysis products from sunflower protein isolate.
World Applied Science Journal. 21: 5.651-658.
19.Tang, C.H., Wang, X.S., and Yang, X.Q. 2009. Enzymatic hydrolysis of hemp (Cannabis
sativa) protein isolate by various proteases and antioxidant properties of the resulting
hydrolysates. Food Chemistry. 114: 4.1484-1490.
20.Villanueva, A., Vioque, J., Sánchez-Vioque, R., Clemente, A., Pedroche, J., Bautista, J., and
Millán, F. 1999. Peptide characteristics of sunflower protein hydrolysates. Journal of the
American Oil Chemists’ Society. 76: 12.1455-1460.
21.Wiriyaphan, C., Chitsomboon, B., and Yongsawadigul, J. 2012. Antioxidant activity of
protein hydrolysates derived from threadfin bream surimi byproducts. Food Chemistry. 132:
1.104-111.
22.Wu, H.C., Chen, H.M., and Shiau, C.Y. 2003. Free amino acids and peptides as related to
antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food
Research International. 36: 9-10.949-957.
23.Xie, Z., Huang, J., Xu, X., and Jin, Z. 2008. Antioxidant activity of peptides isolated from
alfalfa leaf protein hydrolysate. Food Chemistry. 111: 2.370-376.
24.Zhu, K., Zhou, H., and Qian, H. 2006. Antioxidant and free radical-scavenging activities of
wheat germ protein hydrolysates (WGPH) prepared with alcalase. Process Biochemistry.
41:6. 1296-1302.
25.Živanović, I., Vaštag, Z., Popović, S., Popović, L., and Peričin, D. 2011. Hydrolysis of hullless pumpkin oil cake protein isolate by pepsin. International Journal of Biological Life
Science. 7:1. 30-34.