The　physicochemical　properties　and　hepatoprotective　effects　of　fish　scales　peptides　(FSP)　and　the　glycated　peptides　conjugated　with　xylose　via　Maillard　reaction　(FSP-MRPs)　were　investigated.　Results　showed　that　the　FSP　was　rich　in　oligopeptides　within　2-10　amino　acids,　the　degree　of　grafting　of　FSP-MRPs　was　52.97　+/-　1.58%　and　the　antioxidant　activities　in　vitro　of　FSP　were　improved　through　Maillard　reaction.　In　order　to　investigate　the　antioxidant　activities　of　FSP-MRPs　after　digestion,　the　simulated　gastrointestinal　digestion　experiments　of　FSP　and　FSP-MRPs　in　vitro　were　conducted.　Results　indicated　that　the　antioxidant　activities　of　FSP　and　FSP-MRPs　remained　as　stronger　as　before　even　under　the　digestive　conditions.　Furthermore,　FSP-MRPs　could　significantly　reduce　the　elevated　activities　of　serum　aspartate　aminotransferase　and　alanine　aminotransferase,　decrease　the　elevated　the　levels　of　hepatic　malondialdehyde　and　triglyceride,　and　inhibit　the　decrease　of　hepatic　superoxide　dismutase,　catalase　and　glutathione　peroxidase　caused　by　alcohol-induced　liver　damage.　These　findings　suggest　that　the　glycated　peptides　formed　by　FSP　and　xylose　via　Maillard　reaction　may　be　potential　to　be　exploited　as　a　potential　functional　ingredient　in　food　industry.