Combined glycosylation processing reduces immunoreactivity of litopenaeus vannamei matrix by modifying allergen epitopes and improves edible quality.

The current study was designed to evaluate the influence of combined glycosylation processing modification on the immune binding activity and edible quality of the litopenaeus vannamei matrix. Three chemical processing methods had been compared, and the glycosylation processing could reduce the IgE/IgG-binding activity of TM to a large extent (25.8% ± 0.1% and 29.9% ± 2.4%, respectively) by destroying the structure and modifying lysine. Subsequently, the optimized combined glycosylation processing of shrimp matrix presented lower IgE-binding activity (75.97% ± 8.74%). As hypothesized, for the 4 important allergens in shrimp, high-frequency modifications of lysine (29.4%), asparagine (29.4%), and arginine (21.6%) were identified on the predicted epitopes. The processed shrimp meat exhibited better edible quality, including a more appealing appearance, better texture, and attractive flavor. In conclusion, the combined glycosylation processing showed low immunoreactivity and better quality in the shrimp matrix. This research provides a theoretical basis for the industrialization of hypoallergenic processing methods for shrimp.