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Defatting and Sonication Enhances Protein Extraction from Edible Insects
Korean J. Food Sci. An. 2017;37:955-961
Published online December 31, 2017
© 2017 Korean Society for Food Science of Animal Resources

Byoung Deug Choi, Nathan A. K. Wong, and Joong-Hyuck Auh*

Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Korea
Correspondence to: Joong-Hyuck Auh
Department of Food Science and Technology, Chung-Ang University, Ansung 17546, Korea
Tel: +82-31-670-3079 Fax: +82-31-675-4853 E-mail:
Received November 27, 2017; Revised December 10, 2017; Accepted December 11, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Edible insects are attracting growing interest as a sustainable source of protein for addition to processed meat and dairy products. The current study investigated the optimal method for protein extraction from mealworm larvae (Tenebrio molitor), cricket adults (Gryllus bimaculatus), and silkworm pupae (Bombyx mori), for use in further applications. After defatting with n-hexane for up to 48 h, sonication was applied for 1-20 min and the protein yield was measured. All samples showed a total residual fat percentage below 1.36%, and a 35% to 94% improvement in protein yield (%). In conclusion, defatting with n-hexane combined with sonication improves the protein yield from insect samples.
Keywords : protein, mealworm, cricket, silkworm, sonication

August 2018, 38 (4)