Spirulina is a kind of low-level organism, prokaryote, which is composed of single cell or multicellular filaments. It has a length of 200-500 μ m, a width of 5-10 μ m, and a cylindrical shape. It is loose or tight and regular spiral and curved, like clockwork, so it is named. Spirulina Polysaccharide is the main form of carbohydrate in Spirulina, and its content is 14% - 16% of dry weight. The lipids contained in Spirulina are almost all important unsaturated fatty acids, and the cholesterol content is very low. Spirulina is a genus of cyanobacteria and Chlorella. It contains vitamins, microelements, essential amino acids and other nutrients. The content of protein is as high as 60% - 70%. It is composed of 18 kinds of amino acids, including all 8 kinds of essential amino acids for human body, and the proportion is reasonable. Therefore, Spirulina is recognized by the World Health Organization as one of the best super foods in the world.

Spirulina oligopeptide is a kind of food protein peptide with multiple biological functions, which is produced by using spirulina powder as raw material, through enzymatic hydrolysis and specific small molecule separation technology to retain the original effective components of spirulina to the greatest extent. Spirulina has good nutritional and health care functions, and has become the highest nutritional value of natural food in recent years. At present, Spirulina is mainly used in the food industry in the form of dry powder. Due to its poor solubility and strong fishy smell, its application is limited to some extent. With the development and industrial application of bioengineering technology in China, and the rich protein of spirulina, it provides a good technical and material basis for the development of bioactive peptides of Spirulina. Through in-depth study on the biological function of Spirulina oligopeptides, it will continue to expand its innovative application in related fields, and will certainly become a new favorite of food-borne bioactive peptides in China.