Techno-functional properties of edible insect proteins and effects of processing

Insects represent a rich source of protein and a more sustainable alternative to conventional animal sources. Insect proteins are diverse in amino acid composition, structure, and physicochemical and functional properties. Processing treatments cause changes in properties of insect proteins and protein-enriched fractions of varying purity, affecting their techno-functional properties and the possible application range. This review discusses recent findings on the effect of processing techniques on the techno-functionality of insect protein fractions including solubility, foaming, emulsifying, and gelling properties. It is demonstrated that a treatment type and its intensity alter physicochemical and functional properties to different degrees. The review also shows the potential for the production of insect-derived food ingredients with tailored functional properties using the diversity of available processing methods.