Table 8.
Functional properties of edible insects.
| Protein Source | WAC (%) | OAC (%) | FC (%) | FS (%) | EC (%) | ES (%) | Reference |
|---|---|---|---|---|---|---|---|
| Soy | 300 | 345 | 68.66 | nd | 84.73 | 82.40 | [104] |
| Mung bean | 333 | 300 | 89.66 | 80.83 | 72.03 | 66.50 | [105] |
| Lentil | 447 | 154 | 235 | nd | 25 | nd | [69] |
| Chickpea | 131.6 | 109.3 | 46.3 | 39.2 | 48.8 | 45.1 | [105] |
| Egg White | 168 | 135 | 159.1 | 145.4 | 19.68 m2/g | 60.01 m2/g | [101] |
| Whey Protein | - | - | - | 23.7 | 4654 m2/g | 23.2 h | [106] |
| Insects | |||||||
| African migratory locust (Locusta migratoria) | nd | nd | 459 | 55.76 | 55.19 | nd | [101] |
| Bombay locust (Patanga succincta) | nd | nd | 8.57 | 98.72 | 29.23 m2/g | 15.67 m2/g | |
| Desert locust (Schistocerca gregaria) | 218 | 322 | 32 | 6.17 | 67.78 | 50.41 | [102] |
| Tropical house cricket (Gryllodes sigillatus) | 344 | 333 | 99 | 92 | 72.62 | 38.3 | [69] |
| Mealworm (Tenebrio molitor) | 395 | 274 | 32.67 | 30.33 | 66.6 | 51.31 | |
All the data are expressed as a percentage unless stated otherwise. nd: not detectable. WAC: Water absorption capacity. OAC: Oil absorption capacity. FC: Foam capacity. FS: Foam stability. EC: Emulsifying capacity. ES: Emulsifying stability.