Objective:　This　paper　focuses　on　the　preparation　and　characterization　of　Ca2+＞　chelate　of　hydrolysate　from　whey　protein　through　enzymolysis,　which　can　explore　the　new　function　of　whey　proteins　and　metal　ion　chelate　compound　and　provide　a　new　type　of　health　food.　Methods:　The　hydrolysis　degree　and　antioxidant　activity　were　used　as　indexes　for　screening　optimal　enzyme,　and　process　optimization　for　the　enzymatic　hydrolysis　of　whey　protein　and　chelating　reaction　between　whey　protein　peptides　and　calcium　was　conducted.　After　this,　the　physico-chemical　properties　and　bioactivity　of　chelate　compounds　were　detected.　Results:　Whey　protein　was　enzymatic　hydrolyzed　by　Alcalase;　The　technology　of　enzymatic　hydrolysis　was　selected　as　temperature　50,　pH　8.0,　ratio　of　protease　to　substrate　800　U/g,　substrate　concentration　0.05　g/mL,　hydrolysis　time　1　h.　Optimization　of　the　preparation　conditions　for　chelated　calcium　by　whey　protein　was　studied.　The　reaction　conditions　showed　that:　The　calcium　was　added　in　the　form　of　solid,　whey　protein　peptides　and　CaCl2　ratio　of　20:1　(m/m),　reaction　time　20　min,　reaction　temperature　50;　The　whey　protein　chelated　calcium　was　characterized　by　sodium　sulfide　method　and　infrared　spectrometry,　the　results　showed　that　the　whey　protein　peptides　had　successfully　chelated　onto　calcium.　Conclusion:　The　whey　protein　peptides　obtained　after　enzymatic　hydrolysis　have　successfully　chelated　onto　calcium　in　the　CaCl2;　The　chelates　have　significant　antioxidant　activity,　and　provide　new　opportunities　for　whey　protein　composite　products＇　production　and　development.　©,　2015,　Chinese　Institute　of　Food　Science　and　Technology.　All　right　reserved.