2007•Journal of the Science of Food and AgricultureRequires access
Impact of irradiation and thermal processing on the immunoreactivity of shrimp (Penaeus vannamei) proteins
Zhenxing Li, Hong Lin, Limin Cao, Khalid Jamil
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Abstract
Abstract The aim of this study was to assess the effect of gamma radiation alone or in combination with heat on the immunoreactivity of shrimp. Peeled shrimp muscle was subjected to gamma radiation (1, 5, 10 and 15 kGy) followed by boiling (5 min, 10 min and 15 min). Shrimp protein extract (PE) and a major allergen (Pen a 1) from treated shrimp were analysed by SDS‐PAGE and immunoblot using a specific IgE antibody from patients who were allergic to shrimp. Results showed that gamma radiation + heat could significantly affect shrimp immunoreactivity. The immunoreactivity of PE and Pen a 1 was also determined by using competitive inhibition ELISA (Ci‐ELISA). The IC50 of PE and Pen a 1 from shrimp treated with gamma radiation + heat was 5‐ to 30‐fold higher than that of untreated shrimp. The immunoreactivity of gamma irradiated shrimp decreased with increasing dose of radiation. Copyright © 2007 Society of Chemical Industry