Abstract:The reduction of tropomyosin (Tm), the major allergen in Pacific white shrimp (PenaeusVannamei), was studied using enzymolysis and the combination of ultrasound andenzymolysis, respectively. First, the enzymatic hydrolysis of shrimp Tm with bromelain was optimized by measuring the effects of changes in enzyme activity/substrate mass ratio, incubation time and temperature of hydrolysis. The changes of Tm allergenicity in peeled prawns, butterfly shrimp and minced shrimp was comparatively studied by three methods of hydrolysis. The antiserum of sensitization animal model for shrimp allergen Tm was detected using enzyme-linkedimmunosorbent assay (ELISA). The results showed the allergenicity was not significant (P>0.05) when treated with enzymolysis or combining with ultrasound. The allergenicity of the butterfly shrimp treated by ultrasound and bromelain was reduced to 21.05%, while the allergens of the minced shrimp hydrolyzed using enzymolysis or the combination of ultrasound andenzymolysiswere reduced to 30.70% and 33.33%, respectively. In conclusion, the developed enzymolysis methods, ie., the enzymolysis and the combination of ultrasound andenzymolysis, can effectively reduce shrimp Tm allergenicity. They have potential applications in producing hypoallergenic shrimp, such as hypoallergenic butterfly shrimp or hypoallergenic minced shrimp.
