Shellfish plays an important role in aquatic products. Shellfish protein is rich in nutrition and has unique flavor and functional characteristics. However, because of shellfish products are limited by regions and prone to spoilage, its practical application in food industry is less. Studies have proved that the functional characteristics of shellfish protein can be further optimized by modifying properties, so that it can be better applied to food processing, thus solving the problem of resource shortage in protein. This paper discusses the mechanism, advantages and disadvantages of three kinds of shellfish protein modification technologies, namely physical modification, chemical modification and enzymatic modification, which not only provides theoretical support for improving shellfish protein modification technology and developing new shellfish products, but also provides a basis for broadening the application range of shellfish products in food industry.
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