米糠蛋白是从大米加工的副产物米糠中提取的植物蛋白，被证实是一种高质量、易消化的优质蛋白质。为了进一步提升米糠蛋白的生物活性，近年来研究重点转向通过蛋白酶水解获得功能性的米糠蛋白肽。研究表明，米糠蛋白肽具有抗氧化、降糖、抗肿瘤、降低心血管疾病等功效。其中，抗氧化活性是其最基本且应用前景最广阔的功能之一。米糠蛋白肽的抗氧化能力与提取工艺、酶解方法、肽段序列和分子量等因素有关。因此，该文综述了米糠蛋白肽的酶法制备、体外和体内抗氧化能力及潜在机理（自由基清除能力、超氧化物标志物水平、氢供体能力、调控氧化还原酶的表达、肽段亚基空间结构）。最后，该文展望了米糠蛋白肽的研究方向，为进一步开发和利用米糠资源提供新的策略。

Rice bran protein, a plant protein obtained from the by-product of rice processing, rice bran. Rice bran protein has been proven to be a high-quality, easily digestible and high-quality protein. To further improve the biological activity of rice bran protein, in recent years, the research focus has shifted to obtaining functional rice bran protein peptides through protease-catalyzed hydrolysis. Research revealed that rice bran protein peptides have antioxidant, hypoglycemic, anti-tumor, and cardiovascular disease-reducing functions. Among them, antioxidant activity is one of the most fundamental and promising functions. The antioxidant capacity of rice bran protein peptides is related to factors such as extraction process, enzymatic hydrolysis methods, peptide sequence, and molecular weight. Therefore, this article provides a comprehensive review of the enzymatic preparation of rice bran protein peptides, as well as their in vitro and in vivo antioxidant abilities and potential mechanisms (free radical scavenging ability, superoxide marker level, hydrogen-donating capacity, regulation of oxidoreductase expression, and the spatial structure of peptide subunits). Finally, future research directions for rice bran protein peptides are presented, providing new strategies for further development and utilization of rice bran resources.

安徽省重点研发计划项目（202004a06020040）