Extraction and characterisation of protein fractions from five insect species |
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Authors: | Liya Yi Catriona MM Lakemond Leonard MC Sagis Verena Eisner-Schadler Arnold van Huis Martinus AJS van Boekel |
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Affiliation: | 1. Food Quality & Design Group, Wageningen University & Research Centre, 6700 AA Wageningen, The Netherlands;2. Food Physics Group, Wageningen University & Research Centre, 6703 HD Wageningen, The Netherlands;3. Food & Biobased Research, Wageningen University & Research Centre, 6700 AA Wageningen, The Netherlands;4. Laboratory of Entomology, Wageningen University & Research Centre, 6700 EH Wageningen, The Netherlands |
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Abstract: | Tenebrio molitor, Zophobas morio, Alphitobius diaperinus, Acheta domesticus and Blaptica dubia were evaluated for their potential as a future protein source. Crude protein content ranged from 19% to 22% (Dumas analysis). Essential amino acid levels in all insect species were comparable with soybean proteins, but lower than for casein. After aqueous extraction, next to a fat fraction, a supernatant, pellet, and residue were obtained, containing 17–23%, 33–39%, 31–47% of total protein, respectively. At 3% (w/v), supernatant fractions did not form stable foams and gels at pH 3, 5, 7, and 10, except for gelation for A. domesticus at pH 7. At 30% w/v, gels at pH 7 and pH 10 were formed, but not at pH 3 and pH 5. In conclusion, the insect species studied have potential to be used in foods due to: (1) absolute protein levels; (2) protein quality; (3) ability to form gels. |
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Keywords: | Insect protein Protein extraction Protein characterisation Foaming Gelation |
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