Silkworm pupae proteins were obtained by alkali extraction and acid precipitation procedure. Subsequently, the obtained protein dispersions were either oven-dried or freeze-dried to yield protein powders, and the volatile components of them were compared by gas chromatography–mass spectrometry (GC-MS). Additionally, effects of heat-treatmetent temperatures and/or durations as well as processing conditions on in vitro digestibility of silkworm pupae proteins were studied as well. The results showed that 26 and 35 volatile compounds were identified from oven-dried and freeze-dried silkworm pupae proteins, respectively. The main volatile compounds in silkworm pupae proteins were identified as aldehydes, while the foul smell was caused by low concentrations of alcohols and sulfides and in part by aldehydes. Heat treatment significantly improved the in vitro digestibility of silkworm pupae protein (p < 0.05), in the following order: irradiation (10 kGy) > boiling (100°C, 1 h) > microwave (700 w, 3 min) > boiling (100 ℃, 20 min) > dry heat (130 ℃, 1 h) > untreated. After heating for 60 min, trypsin inhibitor activity of silkworm pupae proteins was 14.52%, and the trypsin inhibition rate was decreased to 38.37%.