The isolation and characterisation of protein from nine edible insect species

I Nyambayo, C D Munialo

Research output: Contribution to journalArticlepeer-review

Abstract

The increasing global population and consumer demand for protein pose a serious challenge to the provision of protein-rich diets. Insect farming has been suggested to have a lower environmental impact than conventional animal husbandry which makes insect consumption a more sustainable solution to meet the growing world population's protein requirements. However, there is a reluctancy in the adoption of insect protein especially in the Western diets as whole insect consumption is often met with disgust and resentment. To mitigate against the feeling of disgust and resentment, there have been suggestion to include insects as an ingredient in product development. However, for this to be successfully carried out, the techno-functional properties of insect protein need to be characterised. Therefore, the aim of this study was to isolate and characterise proteins from nine edible insect species. Protein was isolated from nine edible insect species and characterised in terms of the protein content and molecular weight distribution. As crickets are the most common insect food source, the functional characterisation (foaming and emulsification) of protein extracted from house cricket (HC) supernatant protein (SP) was investigated in comparison to commercial whey protein (WP) and pea protein isolate (PPI). The protein content of the buffalo worms and yellow meal worms was significantly (  = 0.000) higher than other insect species such as wild black ants, queen leaf cutter ants, and flying termites. The molecular weight distribution of the nine edible insect species varied from ~ 5 to 250 kDa. HC SP foaming capacity was fourfold and threefold higher than that of WP and PPI respectively. The emulsification potential of HC SP was 1.5 × higher than PPI. The HC protein extract shows promising potential for use in the food industry and represents a potential vehicle for the introduction of insect protein into the diet of societies that are not accustomed to eating insects. [Abstract copyright: © Association of Food Scientists & Technologists (India) 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.]
Original languageEnglish
Pages (from-to)1998-2007
Number of pages10
JournalJournal of Food Science and Technology
Volume61
Issue number10
Early online date3 Apr 2024
DOIs
Publication statusE-pub ahead of print - 3 Apr 2024

Keywords

  • Protein alternative
  • Foam stability
  • Edible insects
  • Protein content
  • Emulsion stability
  • Molecular weight distribution

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