Research progress of allergenicity reduction methods targeting shrimp tropomyosin

  • WANG Xin ,
  • ZHANG Huanlan ,
  • QIU Hui ,
  • WEI Shuai ,
  • SUN Qinxiu ,
  • XIA Qiuyu ,
  • WANG Zefu ,
  • HAN Zongyuan ,
  • JI Hongwu ,
  • LIU Shucheng
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China)
    2(Dalian Polytechnic University, Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China)

Received date: 2022-04-15

  Revised date: 2022-06-09

  Online published: 2023-02-14

Abstract

In recent years, reports about allergy cases caused by shrimp and shrimp products have been increasing, which seriously affects consumers’ health and life safety. At present, there is no effective cure for shrimp allergy. The only way to prevent allergy is to avoid consuming shrimp. Since 80% of shrimp allergy is caused by tropomyosin, research on developing efficient technologies to reduce tropomyosin sensitization is important to develop hypoallergenic or desensitized foods. In this review, the effects of common physical, chemical, biological, and combined processing techniques on tropomyosin sensitization were discussed, which would help develop hypoallergenic aquatic products or desensitized foods.

Cite this article

WANG Xin , ZHANG Huanlan , QIU Hui , WEI Shuai , SUN Qinxiu , XIA Qiuyu , WANG Zefu , HAN Zongyuan , JI Hongwu , LIU Shucheng . Research progress of allergenicity reduction methods targeting shrimp tropomyosin[J]. Food and Fermentation Industries, 2023 , 49(1) : 297 -304 . DOI: 10.13995/j.cnki.11-1802/ts.031988

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