Role of proteins have considered increasable as physiological active component in diet. Many proteins that are natural in food, implement own physiological role for directly or indirectly. In these years be discovered that diet proteins are rich source of bioactive peptides. Bioactive peptide are as fractions of one special protein that have positive potential effect for body mechanisms. These compound have obtained from foods and have semihormone physiological effect. Bioactive pepetides are in milk, egg, kind of meat, fish and many plants. Main purpose of this research is possibility production the peptides of ACE inhibition and also antioxidant ( ability scavenging free radical OH ) from camel meat treated by enzymatic extract. First work for this study is extraction of requirement enzyme to protein hydrolysates. Ficin was used for this work that it purificated from latex, stem and leaf of Fig ( Ficus carica) , most activity (2.27 Unit/mg ) was selected for other steps. In second step, sarcoplasmic protein extracts were obtained from camel meat. The meat sarcoplasmic proteins were treated with ficin (extracted from fig latex) at different levels and hydrolysis time (for 0, 4, 8, 12 and 16 h). Then, hydrolysates were studied for potential angiotensin I-converting enzyme inhibiting and hydroxyl radical scavenging activities. Determination of hydrolysates for potential angiotensin I-converting enzyme inhibiting were done with two methods spectrophotometeric and HPLC. The results indicated that hydrolysates containing 0.67 mg/ml protein obtained at enzyme/substrate ratio of 1:500; treatment time of 8 h and degree of hydrolysis (DH) of 35.3% has strong ACE inhibitory activity ( up to 60%). However, the lowest percentage of ACE inhibition observed in this study was 36.62% (at 62.4% DH) in method of spectrophotometeric and 41.63% in method of HPLC. The hydroxyl radical scavenging activity of the hydrolysates containing 0.5 mg/ml protein was found to be in the range of 9.2-23.65% in the sample possessing maximum activity at enzyme/substrate ratio of 1:100; time of 4 h and degree of hydrolysis of 23.65%. Activities were greater in hydrolysates with lower DH and higher peptide chain length (PCL) than those with higher DH and lower PCL. These results demonstrate that camel meat proteins can be a suitable source of peptides with ACE inhibitory and OH scavenging activitities that is released upon enzymatic hydrolysis. Survey of hydrolysates by SDS-poly acrylamide gel electrophoresis showed that three level E/S and diffrents times were similar in band 17 kDa that was myoglobin to a little changes in band. but major changes were in deffrent times of reaction that major proteins bands to last times, were invisibled and smaller proteins bands were created
