Abstract:The antioxidant peptides were prepared from crude protein of Chia seeds by enzymatic hydrolysis，and the process was optimized by response surface method.At the same time，the scavenging rates of 1，1-diphenyl-2-picrylhydrazyl（DPPH）free radical and hydroxyl radical scavenging rate were used as indexes to screen the best enzymes by single factor test，and to investigate the effects of enzyme dosage，pH value，time and temperature on the antioxidant capacity of the product were investigated.On the basis of the single factor experiment，the enzymatic hydrolysis process was further optimized by response surface analysis，and the quadratic mathematical model of the enzymatic hydrolysis process was established and its reliability was verified.The results showed that neutral protease was the most suitable enzyme.The optimal conditions of enzymatic hydrolysis were as follows：enzyme dosage 3 170 U/g，pH 6.9，enzymolysis time 4.9 h，enzymolysis temperature 50℃，DPPH and hydroxyl radical scavenging rates were 54.90 % and 41.03 %，respectively，which had no significant difference with the theoretical value.The ORAC value was （0.53±0.03）μmol TE/mg，indicated that Chia seeds antioxidant peptides had good antioxidant activity.