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http://dx.doi.org/10.5851/kosfa.2017.37.6.955

Defatting and Sonication Enhances Protein Extraction from Edible Insects  

Choi, Byoung Deug (Department of Food Science and Technology, Chung-Ang University)
Wong, Nathan A.K. (Department of Food Science and Technology, Chung-Ang University)
Auh, Joong-Hyuck (Department of Food Science and Technology, Chung-Ang University)
Publication Information
Food Science of Animal Resources / v.37, no.6, 2017 , pp. 955-961 More about this Journal
Abstract
Edible insects are attracting growing interest as a sustainable source of protein for addition to processed meat and dairy products. The current study investigated the optimal method for protein extraction from mealworm larvae (Tenebrio molitor), cricket adults (Gryllus bimaculatus), and silkworm pupae (Bombyx mori), for use in further applications. After defatting with n-hexane for up to 48 h, sonication was applied for 1-20 min and the protein yield was measured. All samples showed a total residual fat percentage below 1.36%, and a 35% to 94% improvement in protein yield (%). In conclusion, defatting with n-hexane combined with sonication improves the protein yield from insect samples.
Keywords
protein; mealworm; cricket; silkworm; sonication;
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