Effect of house hold pressure cooking on shrimp allergic protein, tropomyosin

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dc.contributor.authorS.J., Laly
dc.contributor.authorT.V., Sankar
dc.contributor.authorPanda, Satyen Kumar
dc.date.accessioned2021-09-03T06:12:32Z
dc.date.available2021-09-03T06:12:32Z
dc.date.issued2020
dc.description.abstractSeafood 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).en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/4897
dc.language.isoenen_US
dc.publisherFishtech Reporteren_US
dc.subjecthouse hold pressureen_US
dc.subjectcooking on shrimpen_US
dc.subjectallergic proteinen_US
dc.subjecttropomyosinen_US
dc.titleEffect of house hold pressure cooking on shrimp allergic protein, tropomyosinen_US
dc.typeArticleen_US
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