Edible insect protein concentrates: Optimized salt-assisted extraction methods evaluation

Area of Science:

• Food Science
• Protein Chemistry
• Biotechnology

Background:

• Edible insects are a sustainable protein source.
• Traditional protein extraction methods may limit functionality.
• Optimizing extraction is key for utilizing insect proteins.

Purpose of the Study:

• To evaluate salt-assisted protein extraction from edible insects.
• To compare salt-assisted methods with alkaline extraction and acid precipitation (AEAP).
• To assess the impact on protein quality and functional properties.

Main Methods:

• Proteins extracted from Tenebrio molitor, Acheta domesticus, and Locusta migratoria.
• Methods included alkaline extraction and acid precipitation (AEAP), salting-in (NaCl), salting-out ((NH₄)₂SO₄), and combined techniques.
• Analysis involved molecular size distribution, FT-IR spectroscopy, amino acid profiling, zeta potential, particle size, rheology, purity, solubility, and functional tests.

Main Results:

• Salt-assisted methods enhanced protein purity (>70%), solubility (>60%), and functional properties (oil/water holding, emulsification).
• Salting-out preferentially aggregated smaller proteins (<30 kDa).
• Salt-assisted methods improved zeta potential and modulated particle size distribution.

Conclusions:

• Salt-assisted extraction significantly improves insect protein quality and functionality.
• These methods are promising for developing food-grade insect protein concentrates.
• Findings support the broader application of insect-derived proteins.