Shrimp is a common seafood with high nutritional value and delicious flavor. However, many individuals are allergic to shrimp, but no therapies have been provided until now. The aim of this study was to evaluate the impacts of the high-intensity ultrasound processing (0, 5, 10, 15, 20 min, at room temperature) on the physiochemical and allergenic properties of shrimp samples. The results indicated allergenicity decreased with increasing treatment time, and the best hypoallergenic effect showed at 20 min with a 76% reduction of tropomyosin. At 20 min, the total soluble protein content decreased by 28.26%, while the in vitro digestibility, peptide content, total antioxidant capacity strengthened by 7.53%, 0.81%, and 71.29%, respectively. β-Sheets and α-helices increased with processing time, accompanied by the reduction of turns and unordered conformations determining by Fourier-transform infrared spectroscopy. More fragments, strips, and holes were observed after 20 min, which indicated the physical essence of ultrasound treatment in improving the extraction of bioactive molecules.

Industrial relevance

The high-intensity ultrasound as a novel non-thermal processing technique exhibits great potential in reducing the allergenicity of food products. In comparison to thermal processing techniques, it consumes less energy and has a higher mass transfer rate without altering the fundamental properties of foods. Shrimp allergens can be efficiently modified or even eliminated after the optimal condition of ultrasound treatment. The sensory and nutritional properties of shrimp can be retained to meet the marketing requirements for consumers. Therefore, the manufacture of hypoallergenic shrimps with high quality will be one of the most popular products in the future. The findings in this study provide a better understanding of ultrasound application in both lowering allergenicity and retaining the nutritional characteristics of shrimp.

中文翻译：

---

高强度超声处理对虾理化和变应原特性的影响

虾是具有高营养价值和美味风味的普通海鲜。但是，许多人对虾过敏，但迄今为止尚未提供任何疗法。这项研究的目的是评估高强度超声处理（室温下0、5、10、15、20分钟）对虾样品的理化性质和变应原性质的影响。结果表明，随着治疗时间的延长，致敏性降低，最佳的低变应原性效果在20分钟时显示，原肌球蛋白降低76％。在20分钟时，总可溶性蛋白含量下降了28.26％，而在体外消化率，肽含量和总抗氧化剂能力分别提高了7.53％，0.81％和71.29％。β-Sheets和α-Helix随着处理时间的增加而增加，伴随着匝数的减少和傅立叶变换红外光谱法确定的无序构象。20分钟后观察到更多碎片，条带和孔洞，这表明超声处理在改善生物活性分子提取中的物理本质。

行业相关性

作为一种新型的非热处理技术，高强度超声在降低食品的致敏性方面显示出巨大的潜力。与热加工技术相比，它消耗更少的能量并具有更高的传质速率，而不会改变食品的基本特性。在最佳超声治疗条件下，虾过敏原可以被有效地修饰甚至消除。虾的感官和营养特性可以保留，以满足消费者的市场需求。因此，高品质的低变应原性虾的制造将成为未来最受欢迎的产品之一。这项研究的发现可以更好地理解超声在降低虾的致敏性和保持虾营养特性方面的应用。