The corn germ protein polypeptides (CGPP) were prepared from protein of corn germ by compound enzyme (alkaline proteases:papain=1∶1). The reducibility of polypeptides was selected as a detecting index and the conditions of enzymatic hydrolysis were optimized by response-surface method designed by Box-Behnken on the basis of single factor experiment. The optimum enzymolysis conditions of the corn germ protein were determined: protease dosage 9 200 IU/g, substrate concentration 11% and hydrolysis time 188 min. The reducibility of polypeptides of corn germ protein was 0.229 under the optimal conditions. The polypeptide was added to the noodles to check its ability of oxidation resistance, anti-browning, compared with the effect of ascorbic acid. The results showed that polypeptides of corn germ protein can effectively anti-browning in the storage of fresh noodles. When the additive amount was 0.9%, the effect of anti-browning was the same as ascorbic acid. TPA test results showed that adding 0.9% corn germ protein polypeptides into the noodles can improve its hardness and flexibility to a certain extent.