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<p>Shrimp is a rich source of high-quality protein with significant nutritional and functional value. This review outlines advances in shrimp protein (SP) and shrimp bioactive peptides (SBPs), focusing on SP composition and structural changes during processing. Techniques like heating, microwave, ultrasound, and extrusion modify protein secondary and tertiary structures, affecting properties such as gelation, emulsification, antioxidant activity, and allergenicity. These changes are relevant for applications in gels, surimi, feed, and functional materials. SBPs are primarily produced via enzymatic hydrolysis or fermentation and exhibit diverse bioactivities, including antioxidant, antimicrobial, immunomodulatory, cardiovascular, metabolic, and neuroprotective effects, as well as benefits for bone health and mineral absorption. Moreover, SBPs’ flavor is structure-dependent: umami is linked to acidic amino acids, low molecular weight, and α-helical structures, while bitterness relates to hydrophobic residues, medium molecular weight, and β-turn conformations. Future studies are expected to increasingly focus on the integration of artificial intelligence and multi-omics approaches to deepen the understanding of shrimp peptide structure–bioactivity relationships, while clarifying how processing pathways and complex physiological and food matrix environments shape their in vivo behavior. This review provides a theoretical basis for targeted processing and high-value utilization of SP resources.</p>

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Shrimp Proteins and Bioactive Peptides: Advances in Structural Features, Processing Modulation, Physicochemical Properties, and Biological Functions

  • 期刊论文

  • 发表日期：

    2026年7月7日

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  • Liping Xu,
  • Huadan Zhang,
  • Jiakai Xu,
  • Xinshu Zhang,
  • Kuncheng Lin,
  • Baodong Zheng,
  • Xianliang Luo

摘要

Shrimp is a rich source of high-quality protein with significant nutritional and functional value. This review outlines advances in shrimp protein (SP) and shrimp bioactive peptides (SBPs), focusing on SP composition and structural changes during processing. Techniques like heating, microwave, ultrasound, and extrusion modify protein secondary and tertiary structures, affecting properties such as gelation, emulsification, antioxidant activity, and allergenicity. These changes are relevant for applications in gels, surimi, feed, and functional materials. SBPs are primarily produced via enzymatic hydrolysis or fermentation and exhibit diverse bioactivities, including antioxidant, antimicrobial, immunomodulatory, cardiovascular, metabolic, and neuroprotective effects, as well as benefits for bone health and mineral absorption. Moreover, SBPs’ flavor is structure-dependent: umami is linked to acidic amino acids, low molecular weight, and α-helical structures, while bitterness relates to hydrophobic residues, medium molecular weight, and β-turn conformations. Future studies are expected to increasingly focus on the integration of artificial intelligence and multi-omics approaches to deepen the understanding of shrimp peptide structure–bioactivity relationships, while clarifying how processing pathways and complex physiological and food matrix environments shape their in vivo behavior. This review provides a theoretical basis for targeted processing and high-value utilization of SP resources.