Research Progress of Shrimp Allergens and Allergenicity Removal

FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (1): 319-323.

Research Progress of Shrimp Allergens and Allergenicity Removal

Zhi-He HU

Received:2012-09-29 Revised:2012-12-21 Online:2013-01-15 Published:2013-01-07
Contact: Zhi-He HU E-mail:huzhihe1008@yahoo.com.cn
Supported by:
Mechanism study on reducing allergization of Penaeus vannamei peeled prawn by high static pressure combined with enzymatic treatment

Abstract

Abstract: Shrimp and its products have good delicious and are rich in nutrients, but they are allergenic foods for some people. In this paper, the research progress in the structure of major shrimp allergen protein (tropomyosin), epitope prediction and positioning, allergenicity testing and desensitization is reviewed. These investigations will provide some references for further studies on shrimp allergens and reduction of their allergencity.

Key words: shrimp, allergen, tropomyosin, allergenicity

Zhi-He HU. Research Progress of Shrimp Allergens and Allergenicity Removal[J]. FOOD SCIENCE, 2013, 34(1): 319-323.

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Research Progress of Shrimp Allergens and Allergenicity Removal

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