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Perilla (Perilla frutescens var. Japonica HARA) is a seedling of a perennial plant belonging to the family Lamiaceae and is cultivated in some Asian countries such as Korea, China, and Japan [Meng et al., 2009a]. Perilla leaves are used as a fresh vegetable and to process pickles due to their unique scent. Perilla seeds were also considered as an interesting oil source for non-food uses and this variety has become widely cultivated in China and Korea. Perilla is not only used as a food ingredient but also for skin creams, soaps, and medicinal preparations, because of its recognized bioactivities, such as antioxidant, anti-allergic, anti-in ammatory, and anti-HIV-1 activity [Meng et al., 2009b]. In particular, perilla oil has excellent physiological functions such as lowering blood pressure, improving thrombosis, and inhibiting cancer cell proliferation [Mohammad, 2011], and perilla cultivation is increasing due to an increase of perilla oil consumption. Perilla seed meal (PSM), a byproduct of the production of perilla oil, is expected to be very useful as a functional food component because it contains high amounts of proteins and active ingredients [Di Bernardini et al., 2011]. Enzymatic hydrolysates, such as sugars, proteins, and lipids, are incorporated in the diets of individuals or patients suffering from impaired metabolic conditions. Protein hydrolysates have long been used in various processing applications, including dietary supplements for athletes and elderly people who need protein. Furthermore, they are used in animal feed to replace expensive protein sources [Schmidl et al., 1994;

Functional Properties of Enzymatic Hydrolysate and Peptide Fractions from Perilla Seed Meal Protein