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

Study on the effect of capsaicin (CAP) on the structural changes of myofibrillar proteins (MPs) in <i>Litopenaeus vannamei</i>. In this experiment, the effects of different concentrations of CAP (5, 10, 15, 20 mg/L) on the structural changes of MPs in L. <i>vannamei</i> 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 CAP exerted no significant effect on the secondary structure of MPs. The results of the electronic tongue showed that CAP had a certain effect on the presentation of MPs of L. <i>vannamei</i>. The results of this experiment provide guidance for the application of CAP in the production and processing of L. <i>vannamei</i>.