The allergenicity reduction effect of bioprocessing technology on main allergens in aquatic products
XIAO Ye1,2,3, YE Jingqin1,2,3, YAN Jun1,2, SHI Wenzheng1,2, LU Ying1,2,3*
1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) 2(Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China) 3(Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation,Ministry of Agriculture, Shanghai 201306, China)
Abstract: In recent years, with the increasing consumption of aquatic products, the related allergic incidence rises year by year. Common allergy symptoms include skin itching, abdominal pain and diarrhea, etc., and severe cases will be life-threatening. The article reviewed the bioprocessing technologies such as enzyme modification, fermentation, and genetic improvement, as well as their advantages and disadvantages. And it also summarized the research status and reduction mechanism of applying biological processing technology on reducing the allergenicity of aquatic products allergenic proteins which to provide theoretical guidance for the use of biological processing technology to develop low-allergenic aquatic processed food.
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2021, Vol. 47 
