Abstract:

Two reducing sugars such as fructose and xylose reacted with shrimp allergen under certain environment, namely Maillard reaction occurred. After certain reacting time, the molecular weight, content of effective lysine and immunocompetence of shrimp allergen were determined. The results showed that the molecular weight of shrimp allergen increases after the reaction, and increasing with reaction time extending. The content of effective lysine changes but does not show any regular. Fructose can increase the immunocompetence by 44% 12 h after reacting with shrimp allergen, but the immunocompetence decrease to its initial level with the reacting time extending. When xylose reacted with shrimp allergen, the effect on the immunocompetence is less than 10%. In conclusion: Maillard reaction of fructose or xylose with shrimp allergen cannot reduce the immunocompetence effectively.

Key words: shrimp, allergen, Maillard reaction, immunocompetence