Abstract: Plastein reaction provides a novel method for modification of bioactive petides,and has gained extensive attention in the protein food field. Marine organisms contain abundant bioactive components,and their peptides have many functions in human metabolism and physiological regulation. However,the problems,such as limited bioavailability and bitter taste of enzymatic hydrolysate,are found in bioactive peptides. Hence,on the basis of explaining the process and mechanism of plastein reaction,the research progress of plastein reaction modification in improving the bioactivity of active peptides from marine proteins and functional properties of proteins is introduced in the paper. In additon,the effect of reducing the bitterness of hydrolysates of proteins is also reviewed. The results may provide a theoretical reference for promoting the further utilization and high-value research of marine proteins.