Experimental study reveals reduced allergenicity and enhanced digestibility of clam tropomyosin after combined ultrasound-pressure treatment, indicating potential for hypoallergenic seafood.
< 0.05). Notably, an increase in the content of the relevant amino acids and a smaller particle size accelerated the penetration of the enzyme into the protein matrix, resulting in strengthening the gastrointestinal digestibility of TM. These results prove that ultrasound-assisted high temperature-pressure treatment has great potential in reducing allergenicity, benefiting the development of hypoallergenic clam products.
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Chen et al. (2023) studied this question.
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