Search

Cricket insect contains a high quality of protein. To be able to use the proteins in food industry, extraction and isolation steps are necessary to elevate the protein content. The objective of this study was to extract and isolate protein of cricket insect and to assess its functional properties. The extraction and isolation steps were carried out by using alkaline extraction-acid precipitation (AEAP) with varying concentrations of ammonium sulfate (0, 20,40, and 60% w/v). It was found that extraction method with 60% ammonium sulphate inclusion showed the highest yield and obtained maximum protein content (92.41%), which could be characterized as cricket protein isolate (CPI). This extraction and inclusion of ammonium sulphate affected physicochemical properties, including water holding capacity, oil holding capacity, emulsifying properties, and foaming properties of CPI. In conclusion, the extraction, isolation, and addition of ammonium sulfate could be used for isolating the CPI containing high protein content and can be further used in food manufactures as an alternative protein in the future.

Crickets are known to be a promising alternative protein source. However, a negative consumer bias and an off-flavor have become obstacles to the use of these insects in the food industry. In this study, we extracted the protein from commercial cricket powder by employing alkaline extraction–acid precipitation and including ammonium sulfate. The physicochemical and functional properties of the proteins were determined. It was found that, upon including 60% ammonium sulfate, the cricket protein isolate (CPI) had the highest protein content (~94%, w/w). The circular dichroism results indicated that a higher amount of ammonium sulfate drastically changed the secondary structure of the CPI by decreasing its α-helix content and enhancing its surface hydrophobicity. The lowest solubility of CPI was observed at pH 5. The CPI also showed better foaming properties and oil-holding capacity (OHC) compared with the cricket powder. In conclusion, adding ammonium sulfate affected the physicochemical and functional properties of the CPI, allowing it to be used as an alternative protein in protein-enriched foods and beverages. [ABSTRACT FROM AUTHOR]