Chia seeds (Salvia hispanica) are recognized as a rich source of protein and bioactive compounds, offering positive effects on human health. Enzymatic hydrolysis of these proteins can enhance their functional properties and antioxidant activity. This study aims to investigate the effect of different enzymes on the production of hydrolyzed protein from chia seed with desirable functional characteristics and high antioxidant. Hydrolyzed protein from chia seeds was produced using the enzymes Protamex and Bromelain over periods of 30, 60, and 90 minutes at optimal temperature and pH (50 °C and pH 7). Subsequently, parameters such as solubility, foaming, and emulsifying properties, along with DPPH radical scavenging activity and iron-reducing power of the hydrolyzed proteins, were evaluated. Results indicated that increasing hydrolysis time and the use of Protamex significantly affected the degree of hydrolysis and the quantities of chia seed proteins. At 90 min, the highest degree of hydrolysis (40.23%) and protein content (90.70%) were observed (P< 0.05), demonstrating the high efficiency of this enzyme in the hydrolysis process. These conditions also led to improvements in functional properties, including solubility, emulsification, and foaming capacity of the proteins. Furthermore, this hydrolysis resulted in a significant increase in antioxidant activity, including DPPH radical scavenging and iron chelation. The results revealed that different enzymes exert varying effects on a substrate, and enzymatic modification of chia seed proteins creates a natural source of antioxidants with considerable potential for applications in the food and pharmaceutical industries.