Development of Protein Concentrate Powder Product from Crickets

Abstract

Nowadays, the health trend has made functional food products popular, especially insect protein concentrate products. The objective of this research was to study the optimum conditions for the pressurized hot water extraction of proteins from crickets by response surface methodology. Box-Behnken Design was utilized to study 3 factors affecting total protein content and protein extraction yield including temperature, time and water content for protein extraction. The temperature, time and water content for protein extraction used were 120-130°C, 20-60 min and 70-90%, respectively. From the experiments, the optimum conditions for the extraction of proteins from crickets were the extraction of proteins using temperature at 126°C, time at 45.44 min and water content of 71.42%. By using second-order polynomial equations to predict total protein content and protein extraction yield when protein extraction from crickets was performed at the optimum conditions, it was found that total protein content and protein extraction yield from extraction were 82.49% and 87.10%, respectively. Furthermore, it was found that the total protein content and protein extraction yield predicted from mathematical models were close to those obtained from the experiments. The mean relative deviations between predicted values from mathematical models and those from experiments for total protein content and protein extraction yield were 1.50% and 1.98%, respectively.