Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 1 of 1
Full-Text Articles in Entire DC Network
Effect Of Enzymatic Hydrolysis On The Allergenic Capacity Of Shrimp Tropomyosin, Angela Silke
Effect Of Enzymatic Hydrolysis On The Allergenic Capacity Of Shrimp Tropomyosin, Angela Silke
Honors College
Food allergy is caused by allergenic proteins within food reacting negatively with IgE antibodies in the human body. Shrimp, part of the shellfish is one of the big eight allergenic foods that can cause anaphylaxis. This study is an attempt to investigate a method of reducing shrimp allergenicity using plant-based enzymes. Shrimp was marinated for 3, 6 or 16 hours in three enzyme solutions of 3% and 5% for Papain, Bromelain and 4% and 8% for Ficin. The effect of marination times with these concentrations on the allergenic proteins was tested using BCA Assay, Lowry Assay, Indirect ELISA and SDS-PAGE, …