Objective:　This　paper　aims　to　study　tea　dregs　protein　complexes　limited　enzymatic　hydrolysis　and　antioxidant　activity　in　liposome-meat　system,　which　can　provide　a　theoretical　basis　and　experimental　evidence　for　further　research　of　activity　and　antioxidation　mechanism　in　tea　dregs　protein　pep　peptide　complexes.　Methods:　Tea　dregs　protein　was　limited　enzymatic　hydrolysis　by　complex　protease,　then　to　study　antioxidant　activity　of　the　peptide　complex　in　liposome-meat　system　and　compare　with　the　traditional　synthetic　antioxidants　VC,　BHT　was　engaged.　Tea　dregs　protein　peptide　complexes　were　separated　by　Nanofiltration　tubular　membrane　system　to　study　the　relationship　between　molecular　weight　and　antioxidant　activity.　Results:　The　technology　of　limited　enzymatic　hydrolysis　was　selected　as　temperature　50°C,　pH　7.0,　ratio　of　protease　to　substrate　6　000　U/g,　substrate　concentration　1.5%,　hydrolysis　time　20　min.　The　DH　of　tea　dregs　protein　after　limited　hydrolysis　was　determined　to　be　9%.　The　antioxidant　activity　was　more　than　VC,　but　less　than　BHT　in　LA　system,　and　it　had　strong　antioxidant　activity　in　chicken　products.　The　antioxidant　activity　of　peptide　complexes　with　molecular　weight　above　8　000　Da　was　stronger　than　that　of　other　components.　Conclusion:　With　strong　antioxidant　activity,　tea　dregs　protein　peptide　complex　has　the　potential　to　replace　synthetic　antioxidants.