Changes of Amino Acid Composition and Protein Technical Functionality of Edible Insects by Extracting Steps

Abstract Interest in edible insects is increasing with increase population and food demand, and research on their applications is underway. Quality changes of protein during extraction from edible insects are crucial for food application. Therefore, we investigated the amino acid composition and protein technical functionality extracted from three different edible insects (Tenebrio molitor, Allomyrina dichotoma, Protaetia brevitarsis). Three steps used for protein extraction were: grounding, de-fatting, and extraction. Essential amino acid index was increased undergone protein extraction steps. Allomyrina dichotoma had the best value at all steps and Protaetia brevitarsis was followed. pH values of the extract increased with each step except for Tenebrio molitor. Further, Lightness, redness, and yellowness decreased generally. Protein molecular weight differed according to species and Protaetia brevitarsis had the widest protein bands after extracting. Through extraction steps, foam capacity and stability were improved and emulsion capacity and stability did not improve dramatically. In conclusion, Protaetia brevitarsis was the most suitable edible insect to use for protein sources and protein extraction can be useful way to improve protein technical functionality of edible insects.