Effection of Boiling Treatment on the Allergenicity Changes of Tropomyosin in Aquatic Products

来源 :2016年食品与健康国际研讨会 | 被引量 : 0次 | 上传用户：kevingod1981

【摘要】

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【作者】

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Xin LIN Jiao wen LI Ying LU

【机构】

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College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306,China

【出处】

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2016年食品与健康国际研讨会

【发表日期】

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2016年7期

【关键词】

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aquatic products tropomyosin boiling treatment allergenicity

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　　[Objective]: To analyze the effect of boiling treatment on the allergenicity changes of tropomyosin (TM) in aquatic products,Pacific white shrimp (Litopenaeus vannamei),black tiger shrimp (Penaeus monodon),Chinese Mitten Crab (eriocheir sinensis),short necked clam (Venerupis philippinarum) and razor clam (Sinonovacula constrzcta) were choosed as samples.[Methods]:We chose SDS-PAGE and ELISA technologies to compare the allergenicity changes of TM after boiling treatment.

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Effection of Boiling Treatment on the Allergenicity Changes of Tropomyosin in Aquatic Products

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