Reducing Allergenicity of Penaeus vannamei Shelled Fresh Shrimp by High Static Pressure in Combination with Enzyme Treatment

doi:10.7506/spkx1002-6630-201404002

Abstract

Abstract:

This study examined the effects of high static pressure in combination with enzymatic digestion on reducing the
allergenicity of fresh shrimp (Penaeus vannamei). The fresh shrimp was treated by high static pressure in combination with
enzymatic digestion after the head, tail, shell, and catgut were removed. Indirect enzyme-link immunosorbent assay was used
to evaluate its allergenicity-reducing effect under established experimental conditions. Results showed that when shelled
fresh shrimp was treated at 100 MPa for 15 min at 25 ℃, the allergenicity was reduced by 67.09%, and this effect was
related to the quantity of dissolved protein. When shelled fresh shrimp was soaked in 1 g/100 mL salt solution, digested with
papain at a ratio 1:130 of papain to shrimp, vacuumed, and then treated at 450 MPa for 55 min at 40 ℃, the allergenicity
was reduced by 86.58%. These results showed that the allergenicity of shelled fresh shrimp could be reduced by high static
pressure treatment, and a superior effect was achieved by combination with enzyme digestion.

Key words: Penaeus vannamei, highstatic pressure in combination with enzyme treatment, papain, reducing allergenicity

CLC Number:

TS201.6

ZHANG Yue, HU Zhi-he*, XIE Dan-dan, WU Zi-jian, XUE Lu, LI Yang. Reducing Allergenicity of Penaeus vannamei Shelled Fresh Shrimp by High Static Pressure in Combination with Enzyme Treatment[J]. FOOD SCIENCE, 2014, 35(4): 6-10.

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