Like parvalbumins, SCPs seem to be more abundant in fast contracting muscles, but no functional relationship can be established from this distribution. Relatively stable at broad pH range (pH 1-11). Dimers are formed in strongly acidic (pH 2-5) and alkaline (pH 10-11) conditions. Stable at wide temperature range (4-100 degrees Celsius). Heating does not cause degradation, but leads to polymerization. The polymer content is highest at around 70 degrees Celsius. Monomer and dimer. Skeletal muscle (at protein level). Causes an allergic reaction in human. Binds to IgE of patients allergic to crabs (PubMed:28692255, PubMed:30187588). Binds to IgE in 17% of 30 crab-allergic patients tested (PubMed:30187588). Binds to IgE in 100% of 22 patients tested allergic to crustaceans (crabs and/or shrimps) (PubMed:28692255). Activates basophils (PubMed:30187588). The Maillard reaction (glycation) and enzymatic cross-linking reaction are effective methods to reduce allergenicity for the industrial production of hypoallergenic crab meat. The sarcoplasmic calcium-binding proteins are abundant in the muscle of arthropods, mollusks, annelids, and protochordates.