Study on the allergenicity and gel properties of transglutaminase cross-linked shrimp myofibrillar protein

This study aims to investigate the allergenicity and gel properties of shrimp myofibrillar protein (MP) cross-linked by different concentrations of transglutaminase (TG) for shrimp gel products. The structural changes of the samples were analyzed using methods such as SDS-PAGE, CD, and UV, revealing that TG cross-linking significantly altered the protein structure. Changes in allergenicity were verified through Western blot and ELISA. The results indicated that TG cross-linked MP reduced its IgE-binding capacity, with the most significant reduction in allergenicity observed at a TG concentration of 90 U/g. The microscopic structure of the gels was validated using 3D printing and scanning electron microscopy, showing significant differences in the aggregation of MP molecules under different concentrations of TG. At 90 U/g, the samples exhibited a tightly knit three-dimensional gel network structure with good printing suitability and precision. This study provides theoretical guidance for producing safer shrimp gel products in the food industry.