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Research Article | Open Access

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

Yufeng Lua,b, Huafeng Chenga,b, Shaotong Jianga,b, Lin Lina,b ( ), Jianfeng Lua,b ( )
Engineering Research Center of Bio-process, MOE, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China
Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

The tropomyosin (TM) fractions of crab proteins may cause allergic reactions in individuals 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 processing 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.

Keywords

Chinese mitten crabTropomyosinProcessing methodsImmunoreactivity

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Food Science and Human Wellness
Volume 12 Issue 3,
May 2023
Pages 903-911
DOI: 10.1016/j.fshw.2022.09.024
Cite this article:
Lu Y, Cheng H, Jiang S, et al. Impact of three different processing methods on the digestibility and allergenicity of Chinese mitten crab (Eriocheir sinensis) tropomyosin. Food Science and Human Wellness, 2023, 12(3): 903-911. https://doi.org/10.1016/j.fshw.2022.09.024

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Received: 23 June 2021
Revised: 09 November 2021
Accepted: 21 December 2021
Published: 15 October 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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