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However, the overall quality of these products is often limited by potential allergenic risks and heavy reliance on the gel\u2010forming capacity of myofibrillar proteins (MPs). Polyphenolic compounds, specifically epigallocatechin\u20103\u2010gallate (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.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>The results showed that polyphenols significantly altered the secondary and tertiary structures of MPs. Sodium dodecyl sulfate\u2010polyacrymide gel electrophoresis, western blotting and an enzyme\u2010linked immunosorbent assay confirmed that polyphenol treatment reduced the immunoglobulin G\/immunoglobulin E\u2010binding capacities of shrimp allergens. The treated myofibrillar protein gel demonstrated improved structural stability, viscoelasticity and a denser, more uniform three\u2010dimensional network. Furthermore, low\u2010field 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.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>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. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70762","type":"journal-article","created":{"date-parts":[[2026,6,2]],"date-time":"2026-06-02T03:51:51Z","timestamp":1780372311000},"page":"7315-7331","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of polyphenolic compounds on the structure, allergenicity and gel properties of shrimp myofibrillar proteins"],"prefix":"10.1002","volume":"106","author":[{"given":"Hailin","family":"Yin","sequence":"first","affiliation":[{"name":"School of Food Science and Engineering Qingdao Agricultural University  Qingdao China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ni","family":"Yang","sequence":"additional","affiliation":[{"name":"Qingdao Eighth People's Hospital  Qingdao China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9256-832X","authenticated-orcid":false,"given":"Ishfaq","family":"Ahmed","sequence":"additional","affiliation":[{"name":"Haide College Ocean University of China  Qingdao China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Futeng","family":"Song","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering Qingdao Agricultural University  Qingdao 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