Nutritional Values and Functional Properties of House Cricket (Acheta domesticus) and Field Cricket (Gryllus bimaculatus)

The used of insects as protein sources is growing rapidly for a variety of reasons, including global food security, sustainability, nutritional value and animal welfare. The nutritional composition and functional properties of extracted proteins from two cricket species (A. domesticus and G. bimacul...

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Published inFOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 25; no. 4; pp. 597 - 605
Main Authors Udomsil, Natteewan, Imsoonthornruksa, Sumeth, Gosalawit, Chotika, Ketudat-Cairns, Mariena
Format Journal Article
LanguageEnglish
Published Tsukuba Japanese Society for Food Science and Technology 2019
The Japanese Society for Food Science and Technology
Japan Science and Technology Agency
Subjects
amino acid profile
Amino acids
Animal care
Animal welfare
cricket
fatty acid profile
Fatty acids
Foaming
Food
Food security
Insects
Lipids
Minerals
Nutritive value
pH effects
polyunsaturated fatty acid
Polyunsaturated fatty acids
protein extraction
Protein sources
Proteins
Species
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Abstract The used of insects as protein sources is growing rapidly for a variety of reasons, including global food security, sustainability, nutritional value and animal welfare. The nutritional composition and functional properties of extracted proteins from two cricket species (A. domesticus and G. bimaculatus) were investigated. Both cricket species contained high amounts of proteins (60–70% dry weight) with all essential amino acids and 10–23% lipids. The amount of omega-3 and omega-6 fatty acids and several minerals, such as P, Na and Ca were also high. Proteins were isolated from both cricket species by solubilisation at pH 11.0–12.0, followed by pH 4.0 isoelectric precipitation. The cricket proteins have high water capacity, moderate foaming capacity and stability with high emulsion activity. Therefore, they certainly could be further utilized as ingredients in various food types that could be an alternative nutritional source for both direct consumption and processing for protein extracts.
AbstractList The used of insects as protein sources is growing rapidly for a variety of reasons, including global food security, sustainability, nutritional value and animal welfare. The nutritional composition and functional properties of extracted proteins from two cricket species (A. domesticus and G. bimaculatus) were investigated. Both cricket species contained high amounts of proteins (60–70% dry weight) with all essential amino acids and 10–23% lipids. The amount of omega-3 and omega-6 fatty acids and several minerals, such as P, Na and Ca were also high. Proteins were isolated from both cricket species by solubilisation at pH 11.0–12.0, followed by pH 4.0 isoelectric precipitation. The cricket proteins have high water capacity, moderate foaming capacity and stability with high emulsion activity. Therefore, they certainly could be further utilized as ingredients in various food types that could be an alternative nutritional source for both direct consumption and processing for protein extracts.
Author Gosalawit, Chotika
Imsoonthornruksa, Sumeth
Ketudat-Cairns, Mariena
Udomsil, Natteewan
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  fullname: Gosalawit, Chotika
  organization: Center for Biomolecular Structure Function and Application, School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology
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  fullname: Ketudat-Cairns, Mariena
  organization: Center for Biomolecular Structure Function and Application, School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology
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Cites_doi 10.1371/journal.pone.0147791
10.1016/j.foodchem.2010.01.020
10.1093/jisesa/ieu001
10.1016/S0021-9258(19)52451-6
10.1016/j.foodhyd.2005.01.001
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10.1016/j.tifs.2015.10.012
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SubjectTerms amino acid profile
Amino acids
Animal care
Animal welfare
cricket
fatty acid profile
Fatty acids
Foaming
Food
Food security
Insects
Lipids
Minerals
Nutritive value
pH effects
polyunsaturated fatty acid
Polyunsaturated fatty acids
protein extraction
Protein sources
Proteins
Species
Title Nutritional Values and Functional Properties of House Cricket (Acheta domesticus) and Field Cricket (Gryllus bimaculatus)
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