Abstract: Objective:To evaluate the effects of 9 enzymes on the hypoglycemic activity and antioxidant activity of peptides obtained from oyster protein by chemical method. Methods:As the evaluation indexes of hypoglycemic activity and antioxidant activity in vitro of peptides obtained from oyster protein,the inhibition rate of alpha amylase,the screening rate of DPPH·and the inhibition rate of superoxide anion were evaluated to screen the optimum protease. Results:The 5 mg/mL concentrations of peptides from oyster obtained by flavourzyme digestion had the most obvious inhibitory effect on α-amylase,and the IC₅₀ value was 3.806 mg/mL. The 2 mg/mL concentrations of peptides from oyster obtained by chymotrypsin digestion had the highest clearance rate of DPPH·,and IC₅₀ value was 1.16 mg/mL. Meanwhile,the 2 mg/mL concentrations of peptides from oyster obtained by chymotrypsin digestion had the highest inhibitory effect on superoxide anion,and the IC₅₀ value was 1.75 mg/mL. Conclusion:the peptides from oyster obtained by flavourzyme digestion and chymotrypsin digestion have great potentiality for hypoglycemic and antioxidant properties,and which are expected to provide a reference for the further study of peptides from oyster.