FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (5): 113-120.doi: 10.7506/spkx1002-6630-201805018

• Food Engineering • Previous Articles     Next Articles

Combination of Protein Solubilization and Denaturation under High Hydrostatic Pressure to Reduce the Allergenicity of Shelled Shrimp

WANG Xingxuan, HU Zhihe, LIU Lanyu, WANG Lijuan, XUE Lu, WU Zijian   

  1. Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
  • Online:2018-03-15 Published:2018-03-14

Abstract: The objective of this work was to reduce the allergenicity of Pacific white shrimp meat by combination of protein solubilization and denaturation induced by high hydrostatic pressure (HHP) treatment. The shelled shrimp was treated at different pressures (0.1–900.0 MPa), and the suitable conditions for protein solubilization and denaturation were determined. The results showed that pressurization at 200.0 MPa for 30 min was beneficial to the solublization of shrimp protein; at pressures ≥ 500.0 MPa, protein denaturation occurred; the minimum allergenicity of shelled shrimp was obtained at 600.0 MPa pressure. The allergenicity was reduced by over 80% after sequential treatment for 30 min at 200.0 MPa, followed by another 30 min at 600.0 MPa. Therefore, the allergenicity of shelled shrimp can be reduced by HHP treatment, and the effect can be enhanced by combination of protein solubilization and denaturation at the appropriate pressure.

Key words: Pacific white shrimp, high hydrostatic pressure, protein solubilization, protein denaturation, allergenicity

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