Quality Assurance & Management

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Browsing Quality Assurance & Management by Subject "allergic protein"

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    Effect of house hold pressure cooking on shrimp allergic protein, tropomyosin
    (Fishtech Reporter, 2020) S.J., Laly; T.V., Sankar; Panda, Satyen Kumar
    Seafood associated food allergy, particularly due to shrimp consumption, is showing an increasing trend in recent times. Allergic or hypersensitivity reactions are inappropriate responses of the immune system to a normally harmless substance. Seafood allergy comes under type I immediate hypersensitivity reaction, mediated through immunoglobulin E (IgE). Tropomyosin, a major shrimp allergen, is a myofibrillar protein with molecular weight ranging from 34 to 38 kDa and linked with regulation of muscle contraction along with actin and myosin. It is a heat stable protein which can elicit allergenicity in sensitive individuals through the binding of IgE specific epitopes (Motoyama et al., 2006).