Shrimp proteins have been recognized as an important source of food allergens.The objective of this study was to analyze the immunocompetence and digestion stability of shrimp allergen after different processings.In this study,four processing methods were chosen to investigate their impacts on the immunocompetence of shrimp allergen,which included lyophilizing,drying,frying and gelation.After four different processings,the total proteins and content of the major allergen were profiled by sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE).The changes of immunocompetence of shrimp allergen were determined by Western-blotting and ELISA.In the meantime,vitro enzymatic digestion was adopted to compare the ability of anti-enzyme changes of the processed shrimps.The results showed that the major allergen protein was still present in all of the total proteins of shrimps.However,based on the results of Western-blotting and ELISA,the immunocompetence of the allergen protein was all reduced after the four processings.In addition,different processings had different impact on the immunocompetence.Among these four methods,shrimp gelation had the best reducing effect towards immunocompetence of shrimp allergen,which could reduce 87% of the immunocompetence,while frying and drying could reduce 56% and 85% of the immunocompetence respectively.Nevertheless,lyophilizing has little effect on reducing the immunocompetence.The results of vitro enzymatic digestion showed that the ability of antienzyme had zero difference during processing.It is concluded that the reduction of immunological competence after different processings varies widely,but the ability of anti-enzyme had zero difference.