Abstract: This study focusd on the preparation of low-value fish protein chelating Ca2+ by compound enzymolysis method, and study on the aspects of chelate condition, antioxidation and antibacterial function. The results showed that the peptides of DH 5% have the best chelation effect with Ca2+ with the percent of chelation 81.75%. The chelation between them was explained by chemistry analysis and IR method. The results demonstrated that the iron chelates have stable structure, the deposit in the solution of water has 94 percent antioxidation capability of α-tocopherol, the deposit in the solution of 80% alcohol shows significant inhibitory activity against Bacillus subtilis and Staphylococcus aureus, and the antibacterial diameters are 16 mm and 16 mm respectively. The above research lays a new way to utilize wasterfish and provides the essential information for the enzymatically hydrolyzed waste fish protein chelate.

Key words: fish protein, peptides-Ca2+, chelation, enzymic process, antioxidation antibacterial