Thermal processing methods differentially modulate shrimp myofibrillar protein allergenicity through alterations in protein structure and digestive stability.

Background

Shrimp allergy is a global health concern, yet how common domestic thermal processing methods affect the allergenicity of shrimp myofibrillar protein (MP) remains poorly understood.

Results

Boiling (100 °C, 10 min) retained the emission maximum of MP despite α-helix loss, whereas steaming (100 °C, 15 min) and baking (180 °C, 15 min) were associated with more extensive structural alterations. During simulated intestinal digestion, tropomyosin (TM) immunoreactivity persisted for 240 min in boiled samples but became undetectable by the 60 min sampling point in steamed/baked samples. In an intraperitoneally sensitized mouse model, boiled shrimp induced allergic responses comparable to those induced by unheated shrimp, whereas baked shrimp generally exhibited the mildest responses, with steamed shrimp showing intermediate effects.

Conclusion

In this mouse model, boiling preserved shrimp allergenicity whereas baking most consistently reduced it, with steaming showing intermediate effects. These differential outcomes are likely related to cooking-induced structural alterations that affect TM digestibility and the amount of intact immunoreactive TM reaching the intestinal mucosa. © 2026 Society of Chemical Industry.