Bioactive peptides are specific sequences of amino acids and remain inactive as long as they bind to other amino acids in the original structure of protein (Harnedy & Fitz Gerald, 2012). Bioactive peptides may be released in the body of a living organism during digestion, enzymatic hydrolysis of food, or processing of food products such as fermentation, germination, and ripening (Moller et al., 2008).Bioactive peptides are mainly derived from plant and animal protein sources. Plant sources of bioactive peptides include cereals, such as wheat, barley, rye and maize, and some legumes including soybeans, chickpeas, and peas. Animal sources of bioactive peptides also include milk, egg, red meat, and aquatic animals. Dairy products are important sources of bioactive peptides with antioxidant and antimicrobial activities. Bioactive properties of peptides depend on factors such as the length of peptide chain, type of amino acids, amino acid sequence, and location of C and N at or near the end of a chain (Giri & Ohshima, 2012). Type of protein substrate, raw material treatment, enzyme type and concentration, temperature, reaction duration, and protein density on peptide structure are factors influencing the function of bioactive peptides (Mills et al., 2011).The function of peptides with antioxidant activity has not been completely determined, but many researchers have suggested that peptides can prevent lipid oxidation (Sakanaka et al., 2004), scavenge
