Table 3. pH and instrument color of extracted protein solution from edible insect

	WTM1)	WAD	WPB	STM	SAD	SPB
pH	6.88±0.02f	6.92±0.01d	7.05±0.01c	6.91±0.01e	7.07±0.01b	7.15±0.01a
CIE L*	52.68±0.19c	70.58±0.02a	50.14±0.05d	45.31±0.07e	66.18±0.23b	43.42±1.24f
CIE a*	5.65±0.09d	−0.25±0.02f	10.42±0.04b	8.42±0.04c	2.39±0.04e	13.31±0.07a
CIE b*	20.16±0.24b	26.73±0.19a	19.37±0.09c	15.29±0.11d	20.27±0.04b	14.98±0.04e

All values are mean±SD of three replicates (n=3).
Means within a column with different letters are significantly different (p<0.05).
All edible insect was freeze-dried defatted larvae powder (TM, Tenebrio molitor; AD, Allomyrina dichotoma; PB, Protaetia brevitarsis seulensis) and W and S meant water (0.02% ascorbic acid) and salt soluble (0.56 M saline solution).