| Grant number: | 08/08182-2 |
| Support Opportunities: | Scholarships in Brazil - Doctorate |
| Start date: | January 01, 2009 |
| End date: | December 31, 2011 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Science |
| Principal Investigator: | Solange Guidolin Canniatti Brazaca |
| Grantee: | Tatiana Giselle Guimarães Lopes |
| Host Institution: | Centro de Energia Nuclear na Agricultura (CENA). Universidade de São Paulo (USP). Piracicaba , SP, Brazil |
Abstract The hypersensitivity to foods is very common in children and adults. The shrimp in spite of very appreciated is a food potentially capable to unchain allergic reactions genetically in individuals per disposed. The major allergen in shrimp is the tropomiosin. The objective of that experiment is to evaluate the effects of the radiation in the reduction of the alimentary allergy to shrimp, making possible consumption for intolerant individuals. The samples will be constituted of shrimps in natura and freeze-dry conditioned in trays of polystyrene, wrapped in flexible plastic film and submitted to different radiation doses (5,0; 10,0 and 15,0 kGy), being those maintained under cooling (5ºC ± 1ºC). They will be produced at laboratory the antibodies that will be used in the experiment to evaluate the alergenicidade of the protein tropomiosin. The samples, later to the irradiation, they will go by analyses for tropomiosin determination using the techniques: SDS-Page, HPLC, ELISA and Imunobloting. Acceptance test will be done to verify physic-chemical and sensorial attributes after irradiation. Datas will be evaluating by independent assays, randomized. Datas will be evaluated by ANOVA and Tukey test (pd0,05). | |
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