碩士 / 國立屏東科技大學 / 食品科學系所 / 105 / Food allergy caused by crustacean is a critical health issue. Because shrimp allergies are often associated with severe reaction, including urticaria, wheezing illness and shock. Such allergies have become an important public health concern. The major crustacean allergen is tropomyosin, about 80% of the shrimp and crab allergies were caused by this protein. Ten samples of shrimp in this study were acquired from local markets, then the tropomyosin levels in samples were detected using enzyme-linked immunosorbent assay (ELISA). The levels of tropomyosin of white prawn treated with freeze-drying, autoclaved processing, boiled processing, steamed processing, papain hydrolysis and bromelain hydrolysis was detected. The proteins in raw shrimps and their processing products were separated by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). By ELISA, the results showed that the tropomyosin levels in Acetes intermedius, Penaeus monodon, Litopenaeus vannamei were 10.75±0.98 mg/g, 7.59±0.45 mg/g and 7.17±0.52 mg/g, respectively. Autoclaved processing, papain hydrolysis and bromelain hydrolysis could decrease the tropomyosin levels. SDS-PAGE showed the intensity of tropomyosin decreased after autoclaved processing, papain hydrolysis and bromelain hydrolysis. In conclusion, tropomyosin levels were effected with above processing.
| Identifer | oai:union.ndltd.org:TW/105NPUS5253039 |
| Date | January 2017 |
| Creators | Lin, Shin-You, 林新祐 |
| Contributors | Yu, Hsu-Sheng, 余旭勝 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 63 |
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