Abstract: The effects of fractional -hydrolysis time on functional properties of the corn peptide were studied, based on two kinds of bi-enzyme Alcalase/Protamex and Alcalase/Flavourzyme. The result showed that the pH value influenced the ionic conditions of protein, when the bi -enzyme was used to hydrolyze the CGM. The physico -chemical properties of the corn peptide declined. Because protamex and flavourzyme proteases further affected hydrolysates that were hydrolyzed by Alcalase respectively, which enhanced the capability of protons provided by the corn peptide so as to raise the antioxidative activity of the corn peptide. The optimum response time that produced the antioxidant active peptide by the bi-enzyme Alcalase/Protamex and Alcalase/ Flavourzyme was in 150min.