The aim of thiss tudy wasto optimize and characterize Flavourzyme hydrolysisconditionsfor the preparation of antioxidant peptides from duck meat, using response surface methodology. The results indicated that optimal Flavourzyme hydrolysisconditionsfor preparation of antioxidant peptidesfrom duck protein were a temperature of 50.19°C, pH 5.45, and a reaction time of 1.03 h. Compared to non-hydrolyzed duck meat, Flavourzyme hydrolysis significantly improved the hydroxyl-radical scavenging, DPPH radical-scavenging, ferrous ion-chelating, reducing, and ABTS radical cation-scavenging activitiesof duck meat. Therefore, Flavourzyme can be regarded asan effective hydrolytic enzyme for the preparation of antioxidant peptidesfrom duck meat. [ABSTRACT FROM AUTHOR]