This work evaluated the enzymatic hydrolysis of proteins from chicken viscera using the commercial protease Alcalase non-treated and previously treated with the compound tetramethylammonium bromide. The results showed that the treatment with the IL was responsible for relative increases of up 40% in the antioxidant activity of the hydrolysates measured by the DPPH and FRAP methods. For DPPH method, the major increase of relative antioxidant activity was evidenced for the hydrolysates obtained at 60°C, pH 9 and 60 U/mL of protease. However, the highest values of antioxidant activity for both non-treated protease and enzyme-IL combination were obtained at the same conditions: 40°C and pH 7, reaching 159.65 and 188.11 Trolox EQ/g, respectively. Regard to the FRAP method, the highest values of antioxidant activity were observed at 40°C, pH 9 and 60 U/mL of protease, reaching 848.64 and 1126.33 Trolox EQ/g for the hydrolysates produced by action of the non-treated and treated protease, respectively. On the other hand, the highest gains in the relative antioxidant activity, approximately 40%, were detected at 40°C, pH 7 and 60 U/mL of protease and at 60°C, pH 9 and 60 U/mL of protease.