Accepted Article Shrimp tropomyosin maintains immunoreactive property at low pH Shrimp Tropomyosin Retains Antibody Reactivity after Exposure to Acidic Condition Adeseye Lasekan 1 ., Hanjuan Cao 1 ., Soheila Maleki 2 ., Balunkeswar (Balu) Nayak 1* 1 Food Science and Human Nutrition, School of Food and Agriculture, University of Maine, Orono, 04469 ME, United States. 2 U.S. Department of Agriculture, Agriculture Research Service, Southern Regional Research Center, 1100 Robert E. Lee Boulevard, New Orleans, LA 70124, United States. *Corresponding Author: Balunkeswar Nayak, Food Science and Human Nutrition, School of Food and Agriculture, University of Maine, Orono, 04469 ME, United States. Email: balunkeswar.nayak@maine.edu, Phone Number: +1-207-581-1687 Abstract BACKGROUND: Although shrimp can be found in certain high acid food matrix, the allergenic capacity of shrimp tropomyosin exposed to low pH condition has not been fully clarified. Thus, a model marinade comprising white vinegar adjusted to different pH was used to determine the effects of acid-induced denaturation on the immunoreactivity of tropomyosin. RESULTS: Whole shrimp experienced either swelling or shrinkage after marination depending on the vinegar pH and the final muscle pH. The extractability of soluble This article is protected by copyright. All rights reserved. This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi: 10.1002/jsfa.8221