Yellow Mealworm Protein for Food Purposes - Extraction and Functional Properties.
Journal article, 2016

A protocol for extraction of yellow mealworm larvae proteins was established, conditions were evaluated and the resulting protein extract was characterised. The freeze-dried yellow mealworm larvae contained around 33% fat, 51% crude protein and 43% true protein on a dry matter basis. The true protein content of the protein extract was about 75%, with an extraction rate of 70% under optimised extraction conditions using 0.25 M NaOH, a NaOH solution:ethanol defatted worm ratio of 15:1 mL/g, 40°C for 1 h and extraction twice. The protein extract was a good source of essential amino acids. The lowest protein solubility in distilled water solution was found between pH 4 and 5, and increased with either increasing or decreasing pH. Lower solubility was observed in 0.5 M NaCl solution compared with distilled water. The rheological tests indicated that temperature, sample concentration, addition of salt and enzyme, incubation time and pH alterations influenced the elastic modulus of yellow mealworm protein extract (YMPE). These results demonstrate that the functional properties of YMPE can be modified for different food applications.

Dietary Proteins

Insect Proteins

analysis

analysis

chemistry

Rheology

analysis

Solubility

Larva

Hydrogen-Ion Concentration

Animals

chemistry

chemistry

chemistry

Fatty Acids

chemistry

Amino Acids

Tenebrio

Temperature

Author

Xue Zhao

Swedish University of Agricultural Sciences (SLU)

José Luis Vázquez-Gutiérrez

Swedish University of Agricultural Sciences (SLU)

Daniel P Johansson

Swedish University of Agricultural Sciences (SLU)

Rikard Landberg

Swedish University of Agricultural Sciences (SLU)

Maud Langton

Swedish University of Agricultural Sciences (SLU)

PLoS ONE

1932-6203 (ISSN)

Vol. 11 2 e0147791-

Subject Categories

Food Science

Agricultural Science, Forestry and Fisheries

Areas of Advance

Life Science Engineering (2010-2018)

DOI

10.1371/journal.pone.0147791

PubMed

26840533

More information

Latest update

6/12/2019