Chemical Modification and Evaluation of Physicochemical and Functional Properties of Sphenarium rugosum Protein for Edible Film Production

Abstract

Insect proteins are nutritionally rich and functionally versatile, yet their potential for chemical modification and edible film production is underexplored. This study modified protein concentrate from Sphenarium rugosum via acylation with lauroyl chloride and acetylation with acetic anhydride, evaluating their physicochemical and functional properties. Modifications were confirmed using FTIR, X-ray diffraction, and DSC, revealing structural changes, including increased β-turns and random coils. Lauroyl chloride-modified protein showed enhanced emulsifying and foaming capacities and a shifted isoelectric point. Edible films were successfully formed from acetylated protein, displaying dark color, rough texture, and adequate mechanical strength, with lower permeability than unmodified films. In contrast, acylated protein did not form films. These results demonstrate that chemical modifications enhance functional properties, and that acetylation facilitates edible film formation, offering potential applications in food packaging and coatings.