Effects of thermal processing on digestion stability and immunoreactivity of the Litopenaeus vannamei matrix

• Published in: Food & function Vol. 10; no. 9; pp. 5374 - 5385
• Main Authors: Liu, Meng, Liu, Si-Han, Han, Tian-Jiao, Xia, Fei, Li, Meng-Si, Weng, Wu-Yin, Chen, Gui-Xia, Cao, Min-Jie, Liu, Guang-Ming
• Format: Journal Article
• Language: English
• Published: England Royal Society of Chemistry 01.09.2019
• Subjects: Absorbance; Allergens; Animals; Cell size; Comminution; Cooking; Cooking - methods; Cytology; Decapoda; Degranulation; Digestibility; Digestion; Digestive system; Food; Food matrix; Gastrointestinal tract; Hot Temperature; Humans; Immunoglobulin E; Immunoglobulin E - immunology; Immunoreactivity; Ingestion; Litopenaeus vannamei; Mast Cells - immunology; Morphology; Muscles; Particle size; Penaeidae - chemistry; Penaeidae - immunology; Penaeidae - metabolism; Pressure; Proteins; Shellfish; Shellfish - analysis; Shellfish Hypersensitivity - immunology; Shellfish Hypersensitivity - metabolism; Sodium chloride

Many types of shellfish, including shrimp, are sometimes cooked before ingestion. Hence, it is necessary to investigate how cooking (boiling, pressure treatment or none (raw)) affects the structure, digestibility and immunoreactivity of multi-component shrimp muscle. Protein extraction, simulated ga...