Objective: This paper mainly studies the influence of different applied rotating flow fields on the spatial structure of lysozyme， which can be used to guide the food processing of high protein content food. Methods: A rotational rheometer was used to apply a shear flow field in lysozyme solution. Circular dichroism spectroscopy， ultraviolet absorption and second derivative spectroscopy， fluorescence emission spectroscopy and dynamic light scattering were used to characterize the effects of shear flow field on the secondary structure and tertiary structure of lysozyme molecules. Results: When the shear flow speed was higher than 200 s-1 or the shear flow duration was longer than 1.5 h， the proportion of α-helix structure decreased and the proportion of disorder structure increased， the UV absorption spectrum changed blue shift， and the polarity of tryptophan residue in the molecular was enhanced. This change was irreversible and became more significant with the increase of shear speed， the extension of action time and the decrease of lysozyme concentration. Conclusion: The shear flow field can cause an impossible inverse conformational change of lysozyme， and the larger the shear rate and the longer the interaction time， the more significant the conformational change.