Effects of polyphenolic compounds on the structure, allergenicity and gel properties of shrimp myofibrillar proteins

BACKGROUND: Shrimp represents an important aquatic resource, whereas shrimp paste products enjoy widespread popularity for their distinctive flavor and nutritional benefits. However, the overall quality of these products is often limited by potential allergenic risks and heavy reliance on the gel-forming capacity of myofibrillar proteins (MPs). Polyphenolic compounds, specifically epigallocatechin-3-gallate (EGCG), epigallocatechin (EGC) and catechin (CC), are known to interact with proteins and modify their functional properties, yet their effect on the allergenicity of shrimp MPs remains unexplored. The present study investigated the impact of these polyphenols on the structure, allergenicity and gel properties of shrimp MPs. RESULTS: The results showed that polyphenols significantly altered the secondary and tertiary structures of MPs. Sodium dodecyl sulfate-polyacrymide gel electrophoresis, western blotting and an enzyme-linked immunosorbent assay confirmed that polyphenol treatment reduced the immunoglobulin G/immunoglobulin E-binding capacities of shrimp allergens. The treated myofibrillar protein gel demonstrated improved structural stability, viscoelasticity and a denser, more uniform three-dimensional network. Furthermore, low-field NMR and magnetic resonance imaging analyses indicated that the incorporation of polyphenols significantly enhanced water retention, characterized by increased immobilized water and decreased free water. Notably, EGCG consistently exhibited the strongest effects. CONCLUSION: These findings further revealed that conjugating with polyphenols could simultaneously reduce the allergenicity and enhance the gel properties of shrimp MPs, providing novel insights for optimizing processing technologies of shrimp paste products and establishing a theoretical foundation for the development of hypoallergenic food with enhanced quality. © 2026 Society of Chemical Industry.