Effects of High Hydrostatic Pressure on Technical Functional Properties of Edible Insect Protein

The objective of this study was to determine the effects of high pressure toinvestigate the technical functional properties of the protein solution extracted from anedible insect, Protaetia brevitarsis seulensis. High pressure processing was performed at0 (control), 100, 200, 300, 400, and 500 MPa at 35℃. The essential amino acid index ofthe control was lower (p<0.05) than that of the P. brevitarsis seulensis extract treated with100 MPa. The SDS-PAGE patterns tended to become faint at approximately 75 kDa andthicker at approximately 37 KDa after high pressure treatment. The protein solubility andpH of the protein tended to increase as the hydrostatic pressure levels increased. Theinstrument color values (redness and yellowness) of the P. brevitarsis seulensis proteintreated with high pressure were lower (p<0.05) than those of the control. The formingcapacity of the protein solution with P. brevitarsis seulensis treated with high pressurewas higher (p<0.05) than that of the control. In conclusion, we confirmed that thetechnical functional properties of edible insect proteins extracted under high pressure of200 MPa are improved. Our results indicate that high pressure can improve the technicalfunctional properties of proteins from edible insects.