Effects of different processing methods on tropomyosincontent in seafoods

• Main Authors: Lan, Ying-Syuan, 蘭盈萱
• Other Authors: Yu, Hsu-Sheng
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/ete22f

碩士 === 國立屏東科技大學 === 食品科學系所 === 106 === Food allergy has been one of the public health concern in decades and it may induce some severe allergic reactions including urticaria, breathing difficulty and shock. The major crustacean allergen is tropomyosin. In addition molluscs also contain this allergen. To ensure the food safety, many studies indicate that allergen levels and allergenicity can be reduced through processing methods. Therefore, the purpose of this study was to use different processing methods to treated seafoods including boiling, cold plasma processing, papain hydrolysis, bromelain hydrolysis, cold plasma combined with boiling, papain hydrolysis combined with boiling and bromelain hydrolysis combined with boiling, and to use Enzyme-linked immunosorbent assay (ELISA) to detect tropomyosin levels and Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) to separate the protein. Seven samples of seafoods in this study were acquired from local market including Litopenaeus vannamei, Metapenaeus ensis, Penaeus japonicas, Macrobrachium rosenbergii, Octopus ocellatus, Loligo edulis and Sepia esculenta. The results showed papain hydrolysis at 20 U/g combined with boiling for fifteen minutes was the most effective method for crustacean. Compared with the control group, each sample after treatment the tropomyosin levels reduction in Litopenaeus vannamei, Metapenaeus ensis and Penaeus japonicas was 99.8%、97.9% and 99.7%, respectively Macrobrachium rosenbergii after treatment was not detected because of the difference homology between the antibody and the antigen. Molluscs treated with papain hydrolysis at 20 U/g was the most effective method. Octopus ocellatus after treatment the tropomyosin reduction percentage was 99.9%. Loligo edulis and Sepia esculenta after treatment was not detected because of the difference homology between the antibody and the antigen. On the other hand, sample boiled for fifteen minutes after cold plasma treatmant, the tropomyosin reduction percentage in Litopenaeus vannamei, Metapenaeus ensis, Penaeus japonicas and Macrobrachium rosenbergii was 68.1%, 81.0%, 77.6% and 81.1%, respevtively Octopus ocellatus, Loligo edulis and Sepia esculenta after treatment was not detected because of the difference homology between the antibody and the antigen. As for the results of SDS-PAGE test on white shrimp, sample there was no protein band observed after enzyme treatment and enzyme combined with boiling. The intensity of tropomyosin decreased after boiling and cold plasma combined with boiling. In conclusion, enzyme hydrolysis method and cold plasma method have the potential to reduce the allergen content.