Abstract: To investigate the effect of different proteolytic enzymes on the anti-oxidation ability of the camel and the cow, different proteolytic enzymes were added to the camel and the cow's milk whey protein to investigate the best preparation conditions of the anti-oxidation active peptide of the whey protein, then the anti-oxidation ability of the camel and the cow's milk whey protein was compared and analyzed. The best enzyme was selected from three kinds of proteases, on the basis of this, the clearance rate of the free radicals of 1, 1-diphenyl-2-trinitrobenzene (1, 1-diphenyl-2-trinitrophenyl) (DPPH) was used as the response value, the single factor and the response surface test were carried out, and at the same time, the scavenging effects of protein antioxidant peptides of camel milk and cow milk whey on DPPH free radical, hydroxyl free radical and superoxide anion were studied.The results showed that the hydrolysate of papain was the strongest, and the hydrolysis was up to 15%. The best enzymatic hydrolysis process was pH6.4, hydrolysis temperature 55℃, substrate concentration 2.73% of camel, the scavenging rate of DPPH radicalin the hydrolysate was 71.9%. And the optimum enzymatic hydrolysis process of cow whey protein was pH6, the temperature of enzymatic hydrolysis was 54℃, the substrate concentration was 4% under these conditions, the scavenging rates of DPPH in the hydrolysate were 66.9%. The scavenging rate of·OH and O₂^-·in the hydrolysate was 58.2% and 67.2% of the camel, respectively. The scavenging rates of·OH and O₂^-·in the hydrolysate were 52.2% and 60.7% of the cow, respectively.The antioxidant activity of camel whey protease hydrolysate was higher than that of cow whey protease hydrolysate to some extent, the scavenging ability of the DPPH free radical of the alpaca and the lactalbumin hydrolysate of the milk was strong, followed by O₂^-·removal, and the ability of scavenging·OH was the weakest.