Impact of three different processing methods on the digestibility and allergenicity of Chinese mitten crab(Eriocheir sinensis)tropomyosin  

作　　者：Yufeng Lu Huafeng Cheng Shaotong Jiang Lin Lin Jianfeng Lu 

机构地区：[1]Engineering Research Center of Bio-process,MOE,School of Food and Biological Engineering,Hefei University of Technology,Hefei 230000,China [2]Key Laboratory for Agricultural Products Processing of Anhui Province,School of Food and Biological Engineering,Hefei University of Technology,Hefei 230000,China

出　　处：《Food Science and Human Wellness》2023年第3期903-911,共9页食品科学与人类健康（英文）

基　　金：supported by the earmarked fund for the Anhui Provincial Modern Agri-industry Technology Research System(AHCYJSTX-08);the China Agriculture Research System of MOF and MARA(CARS-48)。

摘　　要：The tropomyosin(TM)fractions of crab protems may cause allergic reactions in mdividuals susceptible to allergies;however,efficient and safe methods by which to reduce such allergenicity are not currently available.Therefore,in this study,the effects of three different processing methods,i.e.,microwave,ultrasound,and high temperature-pressure(HTP)treatments,on the digestion stability of TM from Chinese mitten crab muscle and the allergenicity of TM digestion products were explored.sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that microwaving had little effect on the digestion stability of TM.In contrast,ultrasound and HTP treatments facilitated the degradation of TM.Similarly,Western blotting and inhibition ELISA indicated that the IgE-binding activity of TM was significantly reduced after treatment with ultrasound or HTP.Among the three different proces sing methods,HTP was the most effective method for improving digestibility of TM and reducing immunoreactivity.This finding provides new insights into treatments for crab allergies.

关 键 词：Chinese mitten crab TROPOMYOSIN Processing methods IMMUNOREACTIVITY 

分 类 号：S966.16[农业科学—水产养殖]