Insect protein concentrates from Mexican edible insects: Structural and functional characterization

Industrial valorization of proteins from traditional edible insects requires knowledge their nutritional, chemical, technological characteristics. Therefore, these characteristics in two Mexican (A. cordifera and B. mellifica) were studied compared to commercial insect species (H. illucens). The nutritional attributes protein concentrates (PCs) determined by content, amino acid polyphenol compositions. chemical structure the was Fourier-Transform Infrared spectroscopy (FTIR) Differential Scanning Calorimetry (DSC). Moreover, surfactant properties insect-PC (emulsions) evaluated. mellifica PC showed highest content among (57.1%). In contrast, H. illucens polyphenols (12.7 mg/g). emulsions prepared with A. higher stability than illucens, where a bigger droplet size rapid phase separation occurred. decrease emulsification black soldier fly larvae attributed possible interaction between that hinders emulsification. This study increases understanding structural techno-functional local species.