Abstract:

In order to eliminate the allergens in South American shrimp, proteases such as trypsin, papain and bromelain were individually used to hydrolyze South American shrimp proteins. General immunity experiments in allergic guinea pigs and allergic contraction experiments of isolated ileum were used to evaluate the allergenicity of hydrolysates. The results showed that hydrolysates from South American shrimp proteins digested by each of the three proteases could result in an obvious attenuation of general allergic reactions (Compared with the group of South American shrimp protein, 0.01＜P＜0.05 or P＜ 0.01). Meanwhile, a reduced allergic contraction reaction of isolated ileum smooth muscle was observed in hydrolyzed South American shrimp proteins (Compared with the group of South American shrimp protein, 0.01 ＜ P ＜ 0.05 or P ＜ 0.01). Comprehensive evaluation exhibited that papain hydrolysates could provide an excellent elimination effect on allergens and higher food safety.

Key words: South American white shrimp, trypsin, papain, bromelain, hypersensitive test