Extraction and Isolation of Cricket Protein Isolate with Ammonium Sulfate Addition Method and Its Effect on The Functional Properties of The Proteins

Abstract

Cricket insect contains a high quality of protein. To be able to use the proteins in food industry, extraction and isolation steps are necessary to elevate the protein content. The objective of this study was to extract and isolate protein of cricket insect and to assess its functional properties. The extraction and isolation steps were carried out by using alkaline extraction-acid precipitation (AEAP) with varying concentrations of ammonium sulfate (0, 20,40, and 60% w/v). It was found that extraction method with 60% ammonium sulphate inclusion showed the highest yield and obtained maximum protein content (92.41%), which could be characterized as cricket protein isolate (CPI). This extraction and inclusion of ammonium sulphate affected physicochemical properties, including water holding capacity, oil holding capacity, emulsifying properties, and foaming properties of CPI. In conclusion, the extraction, isolation, and addition of ammonium sulfate could be used for isolating the CPI containing high protein content and can be further used in food manufactures as an alternative protein in the future.