Protein extraction and biofunctional characterisation of some edible insects: mealworm (Tenebrio molitor), superworm (Zophobas morio), and cricket (Acheta domesticus)
Journal of Insects as Food and Feed, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Basım Tarihi: 2026
- Doi Numarası: 10.1163/23524588-bja10405
- Dergi Adı: Journal of Insects as Food and Feed
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Natural Science Collection (ProQuest), Biological Science Database (ProQuest)
- Anahtar Kelimeler: amino acid composition, digestibility, edible insect, extraction, optimisation, protein, SDS-PAGE
- Uşak Üniversitesi Adresli: Evet
Özet
Edible insects have gained increasing attention as sustainable alternative protein sources due to their high nutritional value and lower environmental impact compared with conventional livestock. This study explored the extraction, optimisation, and characterisation of proteins from mealworm (Tenebrio molitor), superworm (Zophobas morio), and cricket (Acheta domesticus) using alkaline solubilisation and isoelectric precipitation. Process optimisation via Box-Behnken design revealed species-specific requirements: T. molitor and Z. morio achieved the highest yields (approx. 55%) at 45 °C, 30 min, and 1:26 g/ml, whereas A. domesticus required relatively more intensive extraction conditions (65 °C, 105 min) for a lower yield (39%). SDS-PAGE confirmed distinct protein banding patterns (30-80 kDa). In vitro digestion demonstrated excellent bioaccessibility, particularly in A. domesticus (96.9%), followed by Z. morio (93.4%) and T. molitor (76.8%). Amino acid profiling highlighted abundant essential amino acids, especially leucine, isoleucine, tryptophan, and phenylalanine, supporting their nutritional quality. In addition, insect proteins exhibited bioactive properties: phenolics (up to 2.71 mg GAE/g) and antioxidant activity (7.94 μM TE/g). As a result, optimised insect protein isolates combine high digestibility, nutritional richness, and functional potential, reinforcing their promise as sustainable protein alternatives for food innovation.