Yellow Mealworm Protein for Food Purposes - Extraction and Functional Properties.

Xue Zhao; José Luis Vázquez-Gutiérrez; Daniel P Johansson; Rikard Landberg; Maud Langton

doi:10.1371/journal.pone.0147791

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

chemistry

Rheology

analysis

Solubility

Larva

Hydrogen-Ion Concentration

Animals

chemistry

Fatty Acids

chemistry

Amino Acids

Tenebrio

Temperature