Table 1.
Proximate composition of yellow mealworm larvae on dry matter (DM) basis (mean ± S.D., n = 2).
Table 2.
Fat extraction yield from mealworms under different defatting treatments, and crude protein and true protein content of defatted mealwormsa.
Table 3.
Experiments using the decoded fractional factorial design.
Fig 1.
Interaction study on protein extraction yield from defatted mealworms.
The factors NaOH concentration, NaOH solution-to-defatted worm ratio, temperature and time were investigated.
Table 4.
Additional experiments to establish near-optimum conditions (NaOH concentration, ratio of NaOH solution-to-defatted worm, temperature, time) for protein extraction.
Table 5.
Extraction yield of mealworm protein after three batch defatting treatmentsa.
Table 6.
Comparison between the fatty acid composition of oil extracted using ethanol from freeze-dried yellow mealworm larvae in this studya and of fresh yellow mealworm larvaeb as reported [2].
Table 7.
Amino acid profile of protein extracts from freeze-dried yellow mealworm larvae and the recommendation for adults [22] a.
Fig 2.
The solubility profile of protein powder extracted from freeze-dried yellow mealworm larvae.
Fig 3.
Top row: Colour appearance of 2% dispersions (w/v) in distilled water of protein extract from freeze-dried yellow mealworm larvae at pH 7, 9, 11 and 13. Bottom row: corresponding differential interference contrast (DIC) micrographs.
Fig 4.
Differential interference contrast (DIC) micrographs.
It shows network structure of 10% dispersions (w/v) in distilled water of protein extract from freeze-dried yellow mealworm larvae at pH 7; 7 (adjusted from 11); and 11.
Fig 5.
Rheological properties of YMPE.
Left column: Dynamic modulus G' of YMPE during the heating and cooling phases. Right column: Corresponding phase angle data. Identical labels indicate G' and phase angle data obtained from the same experiments. a): 10% YMPE, w/v, at pH 7 with different NaCl concentrations; b): different YMPE concentrations in distilled water, w/v, at pH 7; c): 10% YMPE in distilled water, w/v, at different pH levels; d): 15% YMPE in distilled water, w/v, at different pH levels; e): 20% YMPE in distilled water, w/v, at pH 7 with and without TG after 1 h incubation at 35.5°C, and control group (no TG and no incubation).