The effect of papain hydrolysis on tropomyosin levels in shrimp
Sebastian Yu,
Ya-Chi Kuan,
Chi-Fen Chang,
Ean-Tun Liaw,
Edward S. Huang,
Jia-Fong Lin,
Yu-Kuo Chen,
Hsu-Sheng Yu
Affiliations
Sebastian Yu
Department of Dermatology, College of Medicine, Kaohsiung Medical University, Kaohsiung 807, Taiwan; Department of Dermatology, Kaohsiung Medical University Hospital, Kaohsiung 807, Taiwan; Master of Public Health Degree Program, National Taiwan University, Taipei 100, Taiwan
Ya-Chi Kuan
Department of Food Science, National Pingtung University of Science and Technology, Pingtung 912, Taiwan
Chi-Fen Chang
Department of Anatomy, China Medical University, Taichung 40402, Taiwan
Ean-Tun Liaw
Department of Food Science, National Pingtung University of Science and Technology, Pingtung 912, Taiwan
Edward S. Huang
Department of Gastroenterology, Palo Alto Medical Foundation, Mountain View, CA 94040, USA
Jia-Fong Lin
Department of Food Science, National Pingtung University of Science and Technology, Pingtung 912, Taiwan
Yu-Kuo Chen
Department of Food Science, National Pingtung University of Science and Technology, Pingtung 912, Taiwan
Hsu-Sheng Yu
Department of Food Science, National Pingtung University of Science and Technology, Pingtung 912, Taiwan; Corresponding author.
Shrimp allergy is a serious public health problem. Epidemiological studies indicated the main cause of food allergy is the ingestion of shrimp and crab. Consequently, reducing the risk of shrimp and crab allergy is a major research focus. Few studies have demonstrated the effect of enzyme hydrolysis on reduction of shrimp allergens in food. In this study, we used papain, a commonly used enzyme in the food industry, as an ingredient to decrease levels of allergen tropomyosin in shrimp. 0–50U of papain was used to treat the shrimp meat, and then heated to measure the levels of tropomyosin, and determined the change of the protein secondary structure. The results showed that 20U of papain decrease the tropomyosin levels up to 80 %, which was further enhanced when combined with 3 min of heating. Furthermore, the result of Fourier-transform infrared spectroscopy (FTIR) showed alteration of secondary protein structure after the processing. The processing developed in this study may be an effective method used to change the levels and structure of tropomyosin.
