Functional properties of insect protein concentrates

The table presents the functional properties of insect protein concentrates obtained using different isolation methods for three insect species: Tenebrio molitor, Acheta domesticus, and Locusta migratoria. It includes data on turbidity, color (L*, a*, b*), foamability, and foam stability, showing how different extraction techniques (alkali extraction, salting-in, salting-out, and salting-in/out) affect these properties. The results indicate that salting-out generally improves brightness (L*) and foam stability, with A. domesticus showing the highest foam stability among the tested species.