Effects of organic solvent on functional properties of defatted proteins extracted from Protaetia brevitarsis larvae

This study investigated the effect of aqueous fat separation and defatting using organic solvents (99% methanol, ethanol, and n-hexane) on the characteristics and functionality of proteins extracted from Protaetia brevitarsis. The defatting efficiency, amino acid composition, protein solubility, and technical properties were the highest when proteins were defatted using n-hexane. Proteins defatted using ethanol were similar in foam capacity and emulsifying capacity. Surface hydrophobicity decreased when using organic solvents, and excessive fat content disrupted the functional properties of the extracted proteins. Proteins extracted using the different solvents displayed different pH values. The pH of the aqueous extract was the lowest. CIE L* a* b* color values also differed using the different extraction methods. Although n-hexane might be the most efficient solvent for defatting the proteins extracted from edible insects, ethanol could also be used to obtain similar foam and emulsifying capacities.

Automated summary

The study found that defatting with n-hexane resulted in the highest efficiency and best technical properties of the extracted proteins, while defatting with ethanol could achieve similar foam and emulsifying capacities. The surface hydrophobicity of proteins decreased with the use of organic solvents, and excessive fat content disrupted their functional properties.