Corn gluten meal was hydrolyzed by alkaline protease and Flavourzyme to obtain the antioxidant
peptides. The antioxidant activities of the hydrolysates or peptides were evaluated
by free radical scavenging capacity (1,1-diphenyl-2-picrylhydrazyl/2,2-azino-bis(3-ethylbenzothiazoline-
6-sulphonic acid) diammonium salt/hydroxyl radical/superoxide radical
anion), metal ion (Fe2+/Cu2+) chelating activity and lipid peroxidation inhibitory capacity.
The hydrolysates were separated by ultrafiltration, and those with molecular weight