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Potential of Extracted Locusta Migratoria Protein Fractions as Value-Added Ingredients

Food Science Department, University of Otago, PO Box 56, Dunedin 9054, New Zealand
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Insects 2018, 9(1), 20; https://doi.org/10.3390/insects9010020
Received: 6 December 2017 / Revised: 26 January 2018 / Accepted: 6 February 2018 / Published: 9 February 2018
Although locusts can be sustainably produced and are nutrient rich, the thought of eating them can be hard to swallow for many consumers. This paper aims to investigate the nutritional composition of Locusta migratoria, including the properties of extracted locust protein, contributing to limited literature and product development opportunities for industry. Locusts sourced from Dunedin, New Zealand, contained a high amount of protein (50.79% dry weight) and fat (34.93%), which contained high amounts of omega-3 (15.64%), creating a desirably low omega-3/omega-6 ratio of 0.57. Three protein fractions including; insoluble locust fraction, soluble locust fraction, and a supernatant fraction were recovered following alkali isoelectric precipitation methodology. Initially, proteins were solubilised at pH 10 then precipitated out at the isoelectric point (pH 4). All fractions had significantly higher protein contents compared with the whole locust. The insoluble protein fraction represented 37.76% of the dry weight of protein recovered and was much lighter in colour and greener compared to other fractions. It also had the highest water and oil holding capacity of 5.17 mL/g and 7.31 mL/g, possibly due to larger particle size. The high supernatant yield (56.60%) and low soluble protein yield (9.83%) was unexpected and could be a result of experimental pH conditions chosen. View Full-Text
Keywords: entomophagy; Locusta migratoria; insect proteins; fatty acid; functionality; colour; proximate composition; food entomophagy; Locusta migratoria; insect proteins; fatty acid; functionality; colour; proximate composition; food
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Clarkson, C.; Mirosa, M.; Birch, J. Potential of Extracted Locusta Migratoria Protein Fractions as Value-Added Ingredients. Insects 2018, 9, 20.

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