Abstract: In order to select the suitable characterization method for the denaturation degree of shrimp head protein, the mixed protein extracted from shrimp head was heated at 100 ℃ for a certain time. The denaturation degree of protein was characterized and compared by solubility method, SDS-PAGE method, circular dichroism and fluorescence spectrum. The results showed that solubility method, SDS-PAGE method, circular dichroism and fluorescence spectroscopy were consistent in characterizing the denaturation degree of shrimp head protein during heating. The denaturation degree of shrimp head protein with different concentrations showed an S-shaped upward trend during heating, but there was a difference in denaturation rate between heating 1~4 min. Among them, the denaturation degree of protein solubility was the most sensitive to heating time. This showed that solubility was more convenient to choose as a method to characterize the denaturation degree of shrimp head protein. The results provide a method reference for characterizing the degree of protein denaturation in food processing.