Effect of extraction solution on functional properties of extracted protein from Bombay locust (Patanga succincta Johannson, 1763)

Puechkamutr, Y. and Arsa, S. (2023) Effect of extraction solution on functional properties of extracted protein from Bombay locust (Patanga succincta Johannson, 1763). International Food Research Journal (Malaysia), 30. pp. 1553-1561. ISSN 2231 7546

Alternative sources of protein are gaining popularity since they require less natural resource input, but still provide a significant amount of protein as compared to traditional protein sources. Insect protein is one of the alternative protein types, and due to its nutritional benefits, research interest in Bombay locust (Patanga succincta) (BL) protein has grown. In the present work, we aimed to determine the protein content, yield, molecular weight profile, and functional properties such as protein solubility, emulsion, and foam properties of BL protein extracted using distilled water, salt (NaCl), or alkaline (NaOH) solution, at the concentrations of 0.5, 1.0, or 1.5%. The highest protein extraction yield was alkaline soluble protein (22 - 28%), which was followed by water (16%) and salt (11 - 13%) soluble proteins. The protein powder prepared by 0.5% alkaline extraction had the highest foam capacity (33.33%) and foam stability (12.50%) (p < 0.05), but the water soluble protein powder had the highest emulsion activity index (118.3 m²/g) and emulsion stability index (52.45 min) (p < 0.05). These results indicated that the type and concentration of solution could have an impact on the protein extraction yield, molecular weight profile, and functional characteristics.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/30%20(06)%202023/17%20-...

Abstract

Alternative sources of protein are gaining popularity since they require less natural resource input, but still provide a significant amount of protein as compared to traditional protein sources. Insect protein is one of the alternative protein types, and due to its nutritional benefits, research interest in Bombay locust (Patanga succincta) (BL) protein has grown. In the present work, we aimed to determine the protein content, yield, molecular weight profile, and functional properties such as protein solubility, emulsion, and foam properties of BL protein extracted using distilled water, salt (NaCl), or alkaline (NaOH) solution, at the concentrations of 0.5, 1.0, or 1.5%. The highest protein extraction yield was alkaline soluble protein (22 - 28%), which was followed by water (16%) and salt (11 - 13%) soluble proteins. The protein powder prepared by 0.5% alkaline extraction had the highest foam capacity (33.33%) and foam stability (12.50%) (p < 0.05), but the water soluble protein powder had the highest emulsion activity index (118.3 m²/g) and emulsion stability index (52.45 min) (p < 0.05). These results indicated that the type and concentration of solution could have an impact on the protein extraction yield, molecular weight profile, and functional characteristics.

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Item Type:	Article
AGROVOC Term:	locusts
AGROVOC Term:	insect protein
AGROVOC Term:	functional properties
AGROVOC Term:	chemicophysical properties
AGROVOC Term:	research
AGROVOC Term:	statistical methods
AGROVOC Term:	analysis of variance
AGROVOC Term:	solvent extraction
AGROVOC Term:	protein content
AGROVOC Term:	protein sources
Geographical Term:	Thailand
Uncontrolled Keywords:	Bombay locusts, functional properties, protein extraction, solution
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	21 Mar 2025 06:23
Last Modified:	21 Mar 2025 06:23
URI:	http://webagris.upm.edu.my/id/eprint/1668

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