Functional Properties of Insect Proteins

Abstract

As a more sustainable option compared to conventional animal sources, insects are a great source of proteins. Edible insects have great nutritional value, but in addition, their functional properties, such as solubility, foaming, emulsifying and gelling, have attracted the attention of numerous researchers. The structure, physiochemical characteristics and amino acid composition of insects vary widely. This review explores the many functional facets of insect proteins in an effort to provide insights that may encourage additional study and advancement in the area, ultimately leading to the incorporation of insect proteins into common foods and industrial processes. Beyond adding to the variety of protein sources, research into the functional characteristics of insect proteins also advances the more general objective of fostering sustainability in food production.