Effects of High Hydrostatic Pressure on Technical Functional Properties of Edible Insect Protein

We utilized high hydrostatic pressure to investigate the technical functional properties of the protein solution extracted from an edible insect, Protaetia brevitarsis seulensis. High hydrostatic pressure processing was performed at 0 (control), 100, 200, 300, 400, and 500 MPa. The protein quality of the control was lower (p<0.05) than that of the P. brevitarsis seulensis extract treated with 100 MPa. The SDS-PAGE patterns tended to become faint at approximately 75 kDa and thicker at approximately 37 KDa after high hydrostatic pressure treatment. The protein solubility and pH of the protein tended to increase as the hydrostatic pressure levels increased. The instrument color values (redness and yellowness) of the P. brevitarsis seulensis protein treated with high hydrostatic pressure were lower (p<0.05) than those of the control. The forming capacity of the protein solution with P. brevitarsis seulensis treated with high hydrostatic pressure was higher (p<0.05) than that of the control. In conclusion, we confirmed that the technical functional properties of edible insect proteins extracted under high hydrostatic pressure of 200 MPa are improved. Our results indicate that  high hydrostatic pressure can improve the technical functional properties of proteins from edible insects.