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http://krishi.icar.gov.in/jspui/handle/123456789/24923| Title: | Effect of extended period of boiling on allergic protein of flower tail shrimp Metapenaeus dobsoni |
| Other Titles: | Not Available |
| Authors: | Laly, S. J. Sankar, T.V. Panda, S.K. |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology Kerala University of Fisheries and Ocean Studies, Kochi - 682 506, Kerala, India |
| Published/ Complete Date: | 2019-08 |
| Project Code: | Not Available |
| Keywords: | Boiling IgE reactivity Immunoblotting Tropomyosin |
| Publisher: | Indian Council of Agricultural Research |
| Citation: | Laly, S. J.,Sankar, T.V. and Panda, S.K. (2019) Effect of extended period of boiling on allergic protein of flower tail shrimp Metapenaeus dobsoni. Indian J. Fish., 66(3): 112-117. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Consumption of shell fshes is a major cause of allergic reaction and IgE mediated hypersensitivity is an increasing health issue in sensitive individuals. Thermal stability of allergen of the flower tail shrimp Metapenaeus dobsoni was evaluated during extended period of boiling for immuno reactivity. Shrimp extracts boiled for 5 to 25 min showed increased IgE reactivity of 0.251 to 0.268 nm at absorbance of 490 nm in comparison to raw extract. Tropomyosin of 37 KDa was observed to withstand longer periods of boiling and found to retain IgE binding activity. Thermal treatment by means of boiling for longer duration increased the recognition of this major allergen in individuals with shrimp sensitivity. Hence, tropomyosin subjected to longer period of boiling could be used in facilitating shrimp allergy diagnosis and for detection of allergen in processed food products. |
| Description: | Not Available |
| ISSN: | 0970-6011 |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Indian Journal of Fisheires |
| NAAS Rating: | 6.29 |
| Volume No.: | 66(3) |
| Page Number: | 112-117, |
| Source, DOI or any other URL: | 10.21077/ijf.2019.66.3.88139-14 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/24923 |
| Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Effect of extended period of boiling.pdf | 628.05 kB | Adobe PDF | View/Open |
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