Functional properties and essential amino acid composition of proteins extracted from black soldier fly larvae reared on canteen leftovers

This study investigated the functional properties and essential amino acid composition of proteins extracted from black soldier fly larvae which represent a good source of proteins (30.12% dry matter). The proteins extracted in alkaline conditions (pH 11) were then isolated using two different recovery methods, (i) ultrafiltration, and (ii) isoelectric precipitation. Ultrafiltration provided higher purity of proteins (96.42%) but a lower extraction yield (24.30%) compared to isoelectric precipitation which provided a protein purity of 76.02% and higher extraction yield (37.22%). All essential amino acids were present in adequate quantities for human requirements. The fraction of proteins obtained by ultrafiltration had significantly higher oil holding capacity and foaming capacity than isoelectrically precipitated proteins. The protein fractions obtained by ultrafiltration and isoelectric precipitation had oil holding capacity of 125.8% and 81.6%, while the foaming capacity was 141.9% and 114.3%, respectively. These technological functionalities can be used to improve human food characteristics, thus resulting in enhanced consumer acceptance.