Effect of pressure cooking alone and in combination with other treatments on shrimp allergic protein, tropomyosin
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Title |
Effect of pressure cooking alone and in combination with other treatments on shrimp allergic protein, tropomyosin
Not Available |
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Creator |
Laly, S. J.
Sankar, T. V. Panda, S. K. |
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Subject |
Pressure cooking
Shrimp Tropomyosin IgE activity Immunoblotting |
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Description |
Not Available
Shrimp allergen, tropomyosin is a highly heat stable allergen a common causative of shrimp allergy in sensitive individuals. Effect of house hold pressure cooking on immunogenicity of shrimp allergen, topomyosin from Metapenaeus dobsoni was investigated in both shrimp extract and peeled shrimp by extending the time of pressure cooking to 5, 10 and 20 min. Soaked shrimps in salt, baking soda, papain and acetic acid along with pressure cooking was also investigated. In the case of extracts, IgE activity was significantly (p Not Available |
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Date |
2021-06-11T04:48:39Z
2021-06-11T04:48:39Z 2021-05-03 |
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Type |
Research Paper
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Identifier |
Laly, S. J., Sankar, T.V. and Panda, S. K. (2021) Effect of pressure cooking alone and in combination with other treatments on shrimp allergic protein, tropomyosin. J Food Sci Technol.. https://doi.org/10.1007/s13197-021-05124-2
0975-8402 (Online) 0022-1155 (Print) http://krishi.icar.gov.in/jspui/handle/123456789/47244 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Springer
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