Extracting Tenebrio molitor protein while preventing browning: effect of pH and NaCl on protein yield

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10 Citations (Scopus)

Abstract

The potential of insects as an alternative protein source for food applications was investigated by studying the effect of pH and NaCl on extraction yield of water-soluble proteins from Tenebrio molitor, while preventing browning due to polyphenol oxidation. Minimum protein solubility (29.6%) was at pH=4-6 and maximum (68.6%) at pH=11. Protein extraction at 0.1 M NaCl, pH=10 gave a recovery of 100%. The observed increase in browning at pH=8-11 corresponded to a lower monomeric phenol content. Sodium bisulphite (studied from 0.5-4%) could prevent browning, whereas ascorbic acid (studied in the range 0.01-0.04%) could not prevent as strong as sodium bisulphite. After acid precipitation (pH=4) an isolate with a protein content of 74% (yield of 22% of total protein) was obtained. It was observed that proteins from T. molitor behave more or less the same as proteins from meat and fish with respect to aqueous extraction, which is of relevance for food industry when using T. molitor protein as an ingredient in food products.
Original languageEnglish
Pages (from-to)21-31
JournalJournal of Insects as Food and Feed
Volume3
Issue number1
DOIs
Publication statusPublished - 2017

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Tenebrio
Tenebrio molitor
sodium bisulfite
Proteins
proteins
protein solubility
Sodium
acid deposition
Fish Proteins
Food
protein sources
phenol
food industry
Food Industry
polyphenols
foods
Polyphenols
ingredients
Phenol
water

Cite this

@article{c51fc43199dc4492b41edd708868ae86,
title = "Extracting Tenebrio molitor protein while preventing browning: effect of pH and NaCl on protein yield",
abstract = "The potential of insects as an alternative protein source for food applications was investigated by studying the effect of pH and NaCl on extraction yield of water-soluble proteins from Tenebrio molitor, while preventing browning due to polyphenol oxidation. Minimum protein solubility (29.6{\%}) was at pH=4-6 and maximum (68.6{\%}) at pH=11. Protein extraction at 0.1 M NaCl, pH=10 gave a recovery of 100{\%}. The observed increase in browning at pH=8-11 corresponded to a lower monomeric phenol content. Sodium bisulphite (studied from 0.5-4{\%}) could prevent browning, whereas ascorbic acid (studied in the range 0.01-0.04{\%}) could not prevent as strong as sodium bisulphite. After acid precipitation (pH=4) an isolate with a protein content of 74{\%} (yield of 22{\%} of total protein) was obtained. It was observed that proteins from T. molitor behave more or less the same as proteins from meat and fish with respect to aqueous extraction, which is of relevance for food industry when using T. molitor protein as an ingredient in food products.",
author = "L. Yi and {van Boekel}, T. and C.M.M. Lakemond",
year = "2017",
doi = "10.3920/JIFF2016.0015",
language = "English",
volume = "3",
pages = "21--31",
journal = "Journal of Insects as Food and Feed",
issn = "2352-4588",
publisher = "Wageningen Academic Publishers",
number = "1",

}

Extracting Tenebrio molitor protein while preventing browning: effect of pH and NaCl on protein yield. / Yi, L.; van Boekel, T.; Lakemond, C.M.M.

In: Journal of Insects as Food and Feed, Vol. 3, No. 1, 2017, p. 21-31.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Extracting Tenebrio molitor protein while preventing browning: effect of pH and NaCl on protein yield

AU - Yi, L.

AU - van Boekel, T.

AU - Lakemond, C.M.M.

PY - 2017

Y1 - 2017

N2 - The potential of insects as an alternative protein source for food applications was investigated by studying the effect of pH and NaCl on extraction yield of water-soluble proteins from Tenebrio molitor, while preventing browning due to polyphenol oxidation. Minimum protein solubility (29.6%) was at pH=4-6 and maximum (68.6%) at pH=11. Protein extraction at 0.1 M NaCl, pH=10 gave a recovery of 100%. The observed increase in browning at pH=8-11 corresponded to a lower monomeric phenol content. Sodium bisulphite (studied from 0.5-4%) could prevent browning, whereas ascorbic acid (studied in the range 0.01-0.04%) could not prevent as strong as sodium bisulphite. After acid precipitation (pH=4) an isolate with a protein content of 74% (yield of 22% of total protein) was obtained. It was observed that proteins from T. molitor behave more or less the same as proteins from meat and fish with respect to aqueous extraction, which is of relevance for food industry when using T. molitor protein as an ingredient in food products.

AB - The potential of insects as an alternative protein source for food applications was investigated by studying the effect of pH and NaCl on extraction yield of water-soluble proteins from Tenebrio molitor, while preventing browning due to polyphenol oxidation. Minimum protein solubility (29.6%) was at pH=4-6 and maximum (68.6%) at pH=11. Protein extraction at 0.1 M NaCl, pH=10 gave a recovery of 100%. The observed increase in browning at pH=8-11 corresponded to a lower monomeric phenol content. Sodium bisulphite (studied from 0.5-4%) could prevent browning, whereas ascorbic acid (studied in the range 0.01-0.04%) could not prevent as strong as sodium bisulphite. After acid precipitation (pH=4) an isolate with a protein content of 74% (yield of 22% of total protein) was obtained. It was observed that proteins from T. molitor behave more or less the same as proteins from meat and fish with respect to aqueous extraction, which is of relevance for food industry when using T. molitor protein as an ingredient in food products.

U2 - 10.3920/JIFF2016.0015

DO - 10.3920/JIFF2016.0015

M3 - Article

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SP - 21

EP - 31

JO - Journal of Insects as Food and Feed

JF - Journal of Insects as Food and Feed

SN - 2352-4588

IS - 1

ER -