Abstract: In order to explore the scavenging free radical activity of enzymolysis polypeptide from albumen and develop functional egg products, with alkaline protease, trypsin, neutral protease as investigation test objects, the enzymolysis condition of the albumen was optimized by contrast experiment, single factor experiment and orthogonal experiment. The scavenging free radical activity of the albumen and its enzymatic hydrolysates were investigated by contrast experiment with scavenging free radical test in vitro. The results showed that the albumen hydrolysates has got the strongest scavenging DPPH free radical activity when the albumen was hydrolyzed for 7 h under 60℃ at pH9.0 with 4 g/100 mL (m/V) protein content by 18000 U/g alkaline protease. The power of the albumen hydrolysis polypeptide hydrolyzed by alkaline protease to scavenge superoxide anion, DPPH free radical and hydroxyl free radical and to reduce Fe³⁺ were obviously superior relative to the albumen, but nowhere near than V_C. It was proved that the scavenging free radical power and healthcare function of the albumen could significantly be enhanced with alkaline protease control hydrolysis method.