Abstract：
Fish tropomyosin is a latest identified fish allergen without full understanding of its biochemical characteristics from the perspective of food allergen. Accordingly, the objective of this study was to investigate the effects of species, muscle location, food processing, and refrigerated storage on fish tropomyosin and compare with main fish allergen, parvalbumin. The result of mass spectrometry analysis revealed tropomyosin as the most abundant thermally stable protein in fish muscle. Fish tropomyosin was ubiquitous among all 28 edible fish species tested, abundant in fish skeletal muscle, resistant to common food processing, and resistant to refrigerated storage up to six days. By contrast, parvalbumin content varied between fish species and was not as thermally stable as tropomyosin under autoclaving. This study demonstrates the intrinsic and processing factors affecting fish allergens and provides valuable information for the presence of major fish allergens and practical consideration of fish allergen detection.
摘要：
鱼原肌球蛋白是一种最新鉴定的鱼类过敏原，没有从食物过敏原的角度充分了解其生化特性。因此，这项研究的目的是调查物种的影响，肌肉位置,食品加工,和冷藏在鱼类原肌球蛋白上，并与主要鱼类过敏原进行比较，parvalbumin.质谱分析结果表明原肌球蛋白是鱼肌肉中最丰富的热稳定蛋白。鱼原肌球蛋白在所有28种可食用鱼类中无处不在，丰富的鱼类骨骼肌，对普通食品加工有抵抗力，并且耐冷藏储存长达六天。相比之下,小白蛋白含量因鱼类而异，在高压灭菌下不如原肌球蛋白热稳定。这项研究证明了影响鱼类过敏原的内在和加工因素，并为主要鱼类过敏原的存在和鱼类过敏原检测的实际考虑提供了有价值的信息。
