Insect Proteins

Animal farming has traditionally met human nutritional needs for animal-based protein. However, conventional intensive animal agriculture is associated with significant environmental impacts, including pollution. In contrast, insects can be farmed more sustainably, presenting a potential alternative source of animal protein for direct human consumption. Entomophagy, the practice of consuming insects, is widespread in many parts of the world, but in Western cultures, it often faces negative perceptions. Interestingly, crustaceans, such as crabs, shrimp, and lobsters, are often referred to as “insects of the sea” but are considered delicacies with high market value, unlike their terrestrial counterparts. The perception of insects as food can shift significantly when they are processed and presented in a different form. Currently, insect-derived food products are primarily available as insect flours and powders, which are made from whole insects that are dehydrated and ground. While dehydration preserves the stability of these insect flours for long-term storage, this represents a relatively basic form of food processing. Insects are a well-established and abundant source of animal protein, and as such, they could be used to develop protein isolates and concentrates, akin to those produced from other agricultural commodities such as soybeans or whey. However, to develop an efficient protein isolation technique, it is essential to first understand the fundamental properties of insect proteins. This understanding will enable the determination of their functional and nutritional characteristics, making it possible to incorporate insect protein isolates into a variety of protein-based food applications. This chapter provides a comprehensive review of the fundamental properties of insect proteins relevant to protein isolation, concentration, purification, and downstream processing for human food applications. It also characterizes proteins from different insect species and identifies their potential applications in food products. Although numerous protein isolation techniques are available, this chapter focuses on the most relevant and practical technologies for producing marketable insect protein isolates. Insect proteins are assessed for their functional properties, which are crucial for their use in commonly consumed food products. The nutritional quality of insect proteins is evaluated using various established indices. Finally, the chapter identifies current gaps in research and suggests potential pathways for commercial development of insect-based protein products.