title: Yellow Mealworm Protein for Food Purposes - Extraction and Functional Properties.
abstract: 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.
authors: Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden.
authors: Xue
authors: X
authors: Zhao
authors: Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden.
authors: José Luis
authors: JL
authors: Vázquez-Gutiérrez
authors: Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden.
authors: Daniel P
authors: DP
authors: Johansson
authors: Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden.
authors: Rikard
authors: R
authors: Landberg
authors: Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden.
authors: Maud
authors: M
authors: Langton
mesh_terms: D000596:Amino Acids / Q000032:analysis / Q000737:chemistry; D000818:Animals; D004044:Dietary Proteins / Q000032:analysis / Q000737:chemistry*; D005227:Fatty Acids / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D019476:Insect Proteins / Q000032:analysis / Q000737:chemistry*; D007814:Larva; D012212:Rheology; D012995:Solubility; D013696:Temperature; D013712:Tenebrio / Q000737:chemistry*
chemical_list: D000596:Amino Acids; D004044:Dietary Proteins; D005227:Fatty Acids; D019476:Insect Proteins