Abstract:Silkworm pupa protein has a balanced amino acid profile and high digestibility. Its hydrolysates exhibit excellent biological activities including antioxidant, antihypertensive, hypoglycemic, antitumor, and immunomodulatory effects, which are exerted through multiple pathways such as regulating metabolism and inhibiting key metabolic enzyme activities. Silkworm pupa protein is widely used in food products, primarily serving to enhance nutrition and improve texture. However, its allergenicity, along with defects in flavor and processing stability, limits its application in the food industry. This paper systematically reviews the research progress on silkworm pupa protein from the aspects of nutritional properties, functional activities, food applications, and existing challenges, aiming to provide a reference for its development and utilization.