Abstract：Shellfish are an important aquatic product resource in our country. Shellfish protein is enzymatically hydrolyzed to produce bioactive peptides, which have a variety of biological activities such as antioxidant, hypotensive, anti-aging, anti-inflammatory and anti-tumor and thus exhibit broad application prospects in the fields of functional food and biomedicine. This paper systematically reviews the preparation and purification methods shellfish protein-derived bioactive peptides and the current status of research on their structural characteristics and functional properties, so as to provide a reference for further promoting the high-value utilization of shellfish resources.
2026, Vol. 40 
