This study aimed to study the antioxidant properties of black cricket (Gryllus assimilis) protein hydrolyzed by different commercial proteases using a statistical mixture design. Antioxidant properties were evaluated by total antioxidant capacity, ABTS cation radical (ABTS+) scavenging assay, capture of 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), iron ion reduction power (FRAP)and oxygen radical absorbance capacity (ORAC). Synergistic and antagonistic effects between the proteases were observed in the obtaining of protein hydrolysates with antioxidant properties. The most prominent synergistic effect was detected for the binary combination of Flavourzyme and Alcalase, resulting in increase of 165.52% for ORAC values, in comparison to the non-hydrolyzed sample. Overall, the commercial enzyme Flavourzyme™ 500L was selected as the most adequate preparation to obtain protein hydrolysates with antioxidant properties, in which the protein hydrolysates obtained showed antioxidant values of 8248.12, 334.7, 10907.7, 546.3 and 17011.6 mol TE/g protein for total antioxidant capacity, DPPH, ABTS, FRAP and ORAC, respectively. These peptides formed from the black cricket hydrolysates may have potential applications as part of functional food composition or nutraceuticals, whether used singly or in combinations with other bioactive ingredients.