Journal
FOOD CHEMISTRY
Volume 337, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127811
Keywords
Microwave processing; Shirmp allergy; In-vitro digestibility; Secondary structure; Conformation
Funding
- Natural Sciences and Engineering Research Council of Canada (NSERC)
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This study found that high-intensity microwave treatment can significantly reduce the allergenicity of shrimp protein, leading to changes in the secondary structure of shrimp proteins, which ultimately affect their in-vitro digestibility and protein content.
This study aimed to evaluate the effects of microwave processing (2.45 GHz, 1000 W, 75-125 degrees C, and 5-15 min) on the secondary structures, in-vitro protein digestibility, microstructural characteristics, and allergenicity of shrimp. SDS-PAGE analysis showed that the band intensity of tropomyosin reduced with the increase of processing temperatures and durations. The significant reduction in the allergenicity of tropomyosin was up to 75% when treated with microwave at 125 degrees C for 15 min. A significant reduction by 30-75% in the total soluble protein content, peptide content, and in-vitro protein digestibility of shrimp protein was observed. These changes mentioned above were strongly associated with the modification of the secondary structure of shrimp proteins, including the increase in beta-sheets, and the loss in turns. Also, more microscopic holes, fragments, strips in treated samples were observed by scanning electron microscopy. Therefore, high-intensity microwave treatment showed great potential in reducing the allergenicity of shrimp.
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