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.

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High-amylose potato starches were produced through genetic modification resulting in changed 20 granule morphology and composition with higher amylose content and increased chain-length of 21 amylopectin. The increased amylose content and structural changes in amylopectin gave 22 improved film forming behavior and better barrier and tensile properties in starch films. The 23 molecular structure in these starches was related to film-forming properties. Solution-cast films 24 of high-amylose starch revealed a homogeneous structure with increasing surface roughness at 25 higher amylose content, possibly due to amylose aggregation. Films exhibited significant higher 26 stress and strain at break compared to films of wild-type starch, which could be attributable to 27 the longer chains of amylopectin being involved in the interconnected network and more 28 interaction between chains as shown using transmission electron microscopy. The oxygen 29 permeability of high-amylose starch films was significantly decreased compared to wild-type 30 starch. The nature of the modified starches makes them an interesting candidate for replacement 31 of non-renewable oxygen and grease barrier polymers used today. 32 KEYWORDS 33 high-amylose potato starch, film forming, molecular structure, chain-length, amylopectin, 34 microscopy 35 2

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