The effects of heat treatment on the physiochemical properties changes of myofibrillar proteins from oyster adductor muscle including turbidity,solubility,surface hydrophobicity,α helix content and total sulphydryl content were investigated.The results showed that all the above indicators remained invariable when the heating temperature was 20～40 ℃.When the temperature was higher than 40 ℃,obvious changes of the above indicators were obtained.As the temperature rised,the turbidity of the oyster myofibrillar proteins increased gradually and changed remarkably at 46℃.The solubility and surface hydrophobicity both changed obviously during 40～50℃ and the denaturation temperature was determined to be 46 ℃.The α helix content of myofibrillar protein decreased gradually and the most rapid changes occurred at 60 ℃.About 80% of the α helix was damaged when the temperature increased to 70℃.The total sulphydryl content decreased gradually when the temperature was higher than 40 ℃,and the most obvious changes were observed at 50 ℃.