The effects of high-intensity ultrasound on the physicochemical and gelling properties of Litopenaeus vannamei (L. vannamei) myofibrillar protein (MP) were investigated. MP solutions were subjected to ultrasound treatment (power 100 W, 300 W, and 500 W). It was found that the carbonyl and free amino contents of MP increased significantly with increasing ultrasound power, accompanied by enhanced emulsification properties. The increase of free radical and carbonyl content indicated that ultrasound induced the oxidation of MP. With the increase of ultrasound power, it was found that the total sulfhydryl content of the shrimp MP decreased, but the surface hydrophobicity increased significantly, which might be closely related to the conformational changes of MP. Meanwhile, a significant increase of β-sheet but a decrease of α-helix in the secondary structure of MP was observed with increasing ultrasound power, indicating that ultrasound treatment induced the stretching and flexibility of MP molecules. SDS-PAGE showed that L. vannamei MP consisted of myosin heavy chain, actin, myosin light chain, paramyosin and tropomyosin. Ultrasound treatment could lead to some degree of oxidative aggregation of MP. The results of rheological properties indicated that ultrasound treatment enhanced the viscoelasticity of MP and further improved the gel strength of MP gel. This study can provide a theoretical basis for the functional modification of shrimp MP and the processing of its surimi products.

高强度超声对南美白对虾理化和胶凝特性的影响（ L. vannamei) 肌原纤维蛋白 (MP) 进行了研究。对 MP 溶液进行超声处理（功率 100 W、300 W 和 500 W）。结果发现，随着超声功率的增加，MP 的羰基和游离氨基含量显着增加，同时乳化性能增强。自由基和羰基含量的增加表明超声诱导了 MP 的氧化。随着超声功率的增加，发现虾MP的总巯基含量降低，但表面疏水性显着增加，这可能与MP的构象变化密切相关。同时，随着超声功率的增加，观察到 MP 二级结构中 β-折叠显着增加而 α-螺旋减少，表明超声处理诱导了 MP 分子的拉伸和柔韧性。SDS-PAGE表明L. vannamei MP 由肌球蛋白重链、肌动蛋白、肌球蛋白轻链、副肌球蛋白和原肌球蛋白组成。超声处理可能导致 MP 一定程度的氧化聚集。流变学结果表明，超声处理增强了MP的粘弹性，进一步提高了MP凝胶的凝胶强度。该研究可为虾MP的功能修饰及其鱼糜制品的加工提供理论依据。