Multispectral study on the effects of capsaicin on myofibrillar proteins structure and functional characteristics in Litopenaeus vanname

作者：Yuchen Deng, Shiyuan Chen, Jie Feng, Chuandong Fang, Jiancong Huo, Huimin Lin, Shucheng Liu, Soottawat Benjakul, Bin Zhang · 发表于：Food Chemistry X · 年份：2025 · DOI：10.1016/j.fochx.2025.103383 · 被引用次数：1 · 研究领域：Meat and Animal Product Quality、Invertebrate Immune Response Mechanisms、Aquaculture Nutrition and Growth

Study on the effect of capsaicin (CAP) on the structural changes of myofibrillar proteins (MPs) in Litopenaeus vannamei . In this experiment, the effects of different concentrations of CAP (5, 10, 15, 20 mg/L) on the structural changes of MPs in L. vannamei were investigated through turbidity, surface hydrophobicity, particle size and zeta potential, Raman spectroscopy, ultraviolet spectroscopy, fluorescence spectroscopy, infrared spectroscopy, etc. The results of UV and fluorescence spectroscopy showed that the peak intensities of both UV and fluorescence spectra increased with increasing CAP concentration, and infrared spectroscopy indicated that high concentration CAP disrupts the hydrogen bonding between MPs which leads to a decrease in the α-helix. The results of the electronic tongue showed that CAP had a certain effect on the presentation of MPs of L. vannamei . The results of this experiment provide guidance for the application of CAP in the production and processing of L. vannamei .