Abstract:Antioxidant peptides were prepared by enzymatic hydrolysis of okra seed meal protein，which will provide a theoretical basis for the deep processing of okra seed meal.After screening the protease alcalase was selected to hydrolyse the protein isolated from okra seed meal by alkaline-solubilization and acid-precipitation method.Then hydrolysis degree and DPPH radical scavenging capacity were used as the response values to investigate the effects of single-factors including substance concentration，hydrolysis time，enzyme dosage，enzymolysis temperature and pH on the activity of prepared antioxidant peptides.The optimal parameters for the preparation of antioxidant peptides from okra seed meal protein through response surface analysis were obtained as follows：substance concentration 0.7%，hydrolysis time 3.8 h，enzyme dosage 6%，enzymolysis temperature 50℃and pH 8.0.The antioxidant test results showed that the DPPH radical scavenging rate of the prepared antioxidant peptide from okra seed meal protein was 50.83%.