Elimination of the major allergen tropomyosin from shrimp muscle by boiling treatment

  • Hideo OzawaEmail author
  • Akira Yamamura
  • Takeo Kimijima
  • Shoichiro Ishizaki
  • Yoshihiro Ochiai
Original Article Food Science and Technology


Tropomyosin (TM) is the major allergen found in invertebrates, including shrimp. To reduce the allergenicity of shrimp muscle, attempts were made to eliminate TM from the muscle by boiling. By boiling cubes (~ 1 g) of shelled shrimp muscle in 10 volumes of water (w/v) for 20 min, 7.1% of TM remained as determined by SDS-PAGE. Increasing the boiling water up to 2000 volumes of water did not result in improved elimination. When the muscle cubes were treated at 121 °C for 20 min in 2000 volumes of water, enzyme-linked immunosorbent assay (ELISA) reactivity against TM was reduced to 2.0 × 10−2 fold. After successive second and third treatments under the same conditions, ELISA reactivity was reduced to 4.2 × 10−5 and 1.6 × 10−5 folds, respectively. In addition, TM content in the muscle after the third treatment was lower than the threshold value for mandatory labeling (10 μg of ingredient proteins per 1 g of food). Thus, boiling treatment, especially high-pressure heating, can be an effective method for providing hypoallergenic shrimp for those who are allergic to shrimp and related invertebrates.


Shrimp Tropomyosin Hypoallergenic Boiling 



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Copyright information

© Japanese Society of Fisheries Science 2019

Authors and Affiliations

  1. 1.Faculty of Applied BioscienceKanagawa Institute of TechnologyAtsugiJapan
  2. 2.Department of Food Science and TechnologyTokyo University of Marine Sciences and TechnologyTokyoJapan
  3. 3.Graduate School of Agricultural ScienceTohoku UniversityAramaki, SendaiJapan

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