Effect of Bacteriostasis and Cooking Treatments on the Immunological Activity of Major Allergen Tropomyosin in Litopenaeus vannamei

Abstract:

White shrimp（Litopenaeus vannamei）was selected to study the effect of chitosan，tea polyphenols，acidic electrolyzed water（AEW）and AEW combining with cooking treatment on the immunological activity of major allergen tropomyosin（TM）of shrimp. The immunoactivity of TM was analyzed by SDS-PAGE，Western-blotting，and competitive ELISA. The results showed that no changes was observed in the electrophoresis bands and inhibition rates of TM samples treated with chitosan and tea polyphenols. However，the TM bands were significantly weakened after samples were treated with AEW or combining with cooking. Competitive ELISA results showed that the immunological activity of TM was decreased by 14.1%，15.7% and 18.4%，respectively，after samples were treated with electrolyzed water for 10 min，AEW combining with steaming for 10 min，and steaming alone for 15 min. This study indicated that chitosan and tea polyphenols had no effect on the immunological activity of TM. However，AEW and cooking treatments could reduce the immunological activity of TM at low levels.