Abstract: Protein hydrolysates which posssed stronger antioxidant activity could be obtained by enzymatic hydrolysis method.If added them into food system as food additives, they could inhibit the oxidation of fat and protein, as well as improve some functional properties of food through the interaction between protein hydrolysates and food components, and then improve the quality of the food. This paper mainly reviewed the interactions between protein hydrolysates with different protein sources and food components ( including protein, carbohydrate and lipid) , interaction mechanism and theirs effects on the functional properties of food, in order to provide the theory reference for the application of protein hydrolysates in food industry.