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<p>This study investigated the effects of enzymatic hydrolysis combined with microwave heating on tropomyosin (TM) from <i>Fenneropenaeus chinensis</i>. To simulate trypsin-TM interaction, molecular docking revealed that the binding of the trypsin to the key amino acids of the TM formed hydrogen bonds, facilitating peptide bond hydrolysis. After enzymatic hydrolysis followed by microwave heating at 800 W for 45&#xa0;min, the IgG and IgE binding capacities of TM decreased by 85.30% and 65.19%, respectively. ELISA comparison demonstrated that the enzymatic hydrolysis-microwave treatment was more effective in reducing IgG binding capacities than treatments combining enzymatic hydrolysis with either ultrasound or high-voltage pulsed electric field. This treatment converted α-helix into β-sheet, with a greater proportion transformed into β-turn and random coil. Additionally, fluorescence intensity and ultraviolet absorption decreased, indicating disruption of the tertiary structure. Compared with the untreated group, the combined treatment increased the surface hydrophobicity, decreased particle size, and reduced total amino acid content. Scanning electron microscopy revealed that the treated protein possessed a roughened, porous surface, which hindered the recognition of IgG and IgE, thereby reducing immunoreactivity. This study offers an effective strategy for the processing of shrimp products with low immunoreactivity.</p>

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Effects of Enzymatic Hydrolysis Combined with Microwave Heating on Immunoreactivity and Structural Properties of Tropomyosin from Fenneropenaeus Chinensis

  • 期刊论文

  • 发表日期：

    2026年5月20日

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  • Di Jiang,
  • Ashily Liang Wang,
  • Weiqiang Qiu,
  • Li Li,
  • Yaochong Yang,
  • Chancong Jiang,
  • Yingshan Jin,
  • Yunzi Jiang,
  • Feng Li,
  • Yinzhe Jin

摘要

This study investigated the effects of enzymatic hydrolysis combined with microwave heating on tropomyosin (TM) from Fenneropenaeus chinensis. To simulate trypsin-TM interaction, molecular docking revealed that the binding of the trypsin to the key amino acids of the TM formed hydrogen bonds, facilitating peptide bond hydrolysis. After enzymatic hydrolysis followed by microwave heating at 800 W for 45 min, the IgG and IgE binding capacities of TM decreased by 85.30% and 65.19%, respectively. ELISA comparison demonstrated that the enzymatic hydrolysis-microwave treatment was more effective in reducing IgG binding capacities than treatments combining enzymatic hydrolysis with either ultrasound or high-voltage pulsed electric field. This treatment converted α-helix into β-sheet, with a greater proportion transformed into β-turn and random coil. Additionally, fluorescence intensity and ultraviolet absorption decreased, indicating disruption of the tertiary structure. Compared with the untreated group, the combined treatment increased the surface hydrophobicity, decreased particle size, and reduced total amino acid content. Scanning electron microscopy revealed that the treated protein possessed a roughened, porous surface, which hindered the recognition of IgG and IgE, thereby reducing immunoreactivity. This study offers an effective strategy for the processing of shrimp products with low immunoreactivity.