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http://dx.doi.org/10.5851/kosfa.2019.e56

Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects  

Kim, Tae-Kyung (Research Group of Food Processing, Korean Food Research Institute)
Yong, Hae In (Research Group of Food Processing, Korean Food Research Institute)
Jeong, Chang Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Han, Sung Gu (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Young-Boong (Research Group of Food Processing, Korean Food Research Institute)
Paik, Hyun-Dong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Choi, Yun-Sang (Research Group of Food Processing, Korean Food Research Institute)
Publication Information
Food Science of Animal Resources / v.39, no.4, 2019 , pp. 643-654 More about this Journal
Abstract
The amino acid composition, protein quality, and protein functionality of protein solution extracted from three edible insect species were investigated. We used 0.02% ascorbic acid and 0.58 M saline solution to extract water-soluble and salt-soluble proteins from the three insect species. Extracted protein solutions of Tenebrio molitor (TM), Allomyrina dichotoma (AD), and Protaetia brevitarsis seulensis (PB) were divided into six groups, according to species and solubility: WTM, WAD, WPB (water-soluble), and STM, SAD, and SPB (salt-soluble). Defatted TM had the highest protein content, but its protein solubility was the lowest, for both water and saline solutions. Amino acid composition differed by edible insect species and buffer type; SPB had the highest protein quality, followed by WPB. PB had a higher pH than the other species. Color values also differed among species. SPB had abundant high molecular weight proteins, compared with other treatments; and also had the highest foaming capacity, foam stability, and emulsifying capacity. In conclusion, PB is a good source of functional protein compared with the other studied species. Additionally, protein extraction using saline solution is promising as a useful method for improving edible insect protein functionality.
Keywords
edible insects; protein functionality; protein quality; water-soluble; salt-soluble;
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