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Food proteins have long been recognized for their nutritional and functional properties. On the other hand, the functional properties of proteins relate to their contribution to the physiochemical and sensory properties of foods. Nowadays, a considerable amount of research has also focused on bioactive peptides which are present in foods, and researchers are trying to utilize such peptides as functional food ingredients aimed at health maintenance. Several bioactive peptides such as antioxidant, antihypertensive, antiproliferative, antimicrobial, neuroactive, hormonal and mineral binding were isolated from the fishes and shellfishes. The process flow of bioactive peptides includes purification and filtration methods and the peptide sequence was identified. The commercial application were also reported and discussed by many researches. Although the efficacies of these peptides were wide range, the safety and conditions of usage are yet to be proven.

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Vinoth Kumar L.*

Paraprofessional Institute of Fisheries Technology, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Madhavaram, Chennai, Tamil Nadu (600 051), India

Manivannan M.

Vignaesh D.

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