Extraction and characterisation of protein fractions from five insect species

Nutritional value of three <i>Blattodea</i> species used as feed for animals

“…In all tested samples contents of glycine (66.4-166.2 g · kg −1 DM) and alanine (81.5-118.4 g · kg −1 DM) were very high. It is more than in other studies focused on the protein quality in cockroaches, e.g., Yi et al (2013) and Bosch et al (2014). These differences were probably caused by feed residues in the cockroach digestive tract.…”

“…Information concerning the nutrient content of the investigated species is only available for the adults of B. dubia (Yi et al, 2013;Bosch et al, 2014) and young nymphs of B. lateralis (Oonincx and Dierenfeld, 2012). Therefore, the results should be compared mainly with other cockroaches or insect species.…”

“…Although the amino acid profile is the decisive characteristic of protein quality, it´s composition is known only for a few insect species. Yi et al (2013) reported insect protein quality to be higher than soyabean and lower than casein proteins. Barroso et al (2014) stated that amino acid profile of some Diptera is superior to soyabean meal.…”

Improvement of techno-functional properties of edible insect protein from migratory locust by enzymatic hydrolysis

“…Protein solubility of untreated, defatted and acid-hydrolysed mealworm and silkworm pupae (Bombyx mori) flour were reported to range between 12 and 13% at pH 7.6 [24]. Furthermore, several studies reported low or negligible functionality in terms of emulsifying, foaming and/or gelling properties of proteins from Mexican fruit fly larvae (Anastrepha ludens), mealworm, superworm (Zophobas morio), lesser mealworm (Alphitobius diaperinus), house cricket (Acheta domesticus), Dubia cockroach (Blaptica dubia), emperor moth (Cirina forda) and caterpillar larvae (Imbrasia oyemensis) [25][26][27][28].…”

Effect of pre-treatment and drying method on physico-chemical properties and dry fractionation behaviour of mealworm larvae (Tenebrio molitor L.)

“…To date, mainly approaches in analogy to those wet procedures were investigated to separate and purify the major insect components-chitin, fat, and protein-while the latter mostly represented the target fraction. Wet fractionation processes were studied for several edible insect species, among others, TML [15,16,24], honey bee [25,26], and Mexican fruit fly larvae [27]. Various production steps such as solvent defatting, aqueous extraction at harsh pH conditions and elevated temperature, mechanical separation of insoluble matter, isoelectric precipitation, and drying are often involved and accompanied by detrimental effects on native protein functionality and high water and energy consumption [23].…”