To investigate the effect of high voltage electrostatic field thawing (HVEFT) field strength (1.8, 3.8, and 4.3 kV) and temperature (5, 15, and 25 ℃) on the structure of deheaded shrimp myosin.In this study, shrimp (Litopenaeus vannamei) was used as the material.Arbonyl content, total sulfhydryl content, surface hydrophobicity, particle size, intrinsic fluorescence spectrum, Fourier transform infrared spectroscopy, and polyacrylamide gel electrophoresis were measured.Natural thawing (NT) was used as a control.Results indicated that with the increase in temperature, the content of total sulfhydryl, particle size, and α-helix showed a trend of first increasing and then decreasing, the surface hydrophobicity showed a trend of first decreasing and then increasing, and the carbonyl and endogenous fluorescence intensity gradually increased when the field strength was 3.8 kV.When the temperature was 15 ℃, with the increase of the field strength, the total sulfhydryl groups and α-helices showed a trend of increasing first and then decreasing, carbonyl groups gradually increased, and the surface hydrophobicity showed a trend of decreasing first and then increasing.In summary, when the field strength was 3.8 kV and the temperature was 15 ℃, the effect of HVEFT on the structure of decapitated myosin was minimal.Under the conditions, the proportion of total sulfhydryl groups (3.35 mol/104 g) and α-helices (up to 30.7%) of HVEFT were 1.15 and 1.71 times than that of NT, respectively, and the surface hydrophobicity was 0.42 times than that of NT (22.54 μg/mL).It showed that HVEFT could better maintain the structural stability of shrimp myosin, which is beneficial to the quality maintenance of headless shrimp after thawing.The study results provided a scientific basis for the application of high-voltage electrostatic field technology in the thawing of aquatic products.
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