Exploring the Potential of Acheta Domesticus Protein Extracts for the Future of Meat Analogues

Abstract

This study explores the potential of Acheta domesticus (house cricket) protein extracts as a sustainable and functional ingredient for food production, particularly in the development of meat analogues. The objective was to evaluate the techno-functional properties of these proteins, focusing on solubility, gelation, and rheological behaviour. Protein extracts, obtained by alkaline treatment coupled with isoelectric precipitation, showed a solubility at pH 7 of 59.69 ± 0.30 g_{Soluble Protein}/100 g_{Total Protein}. The minimum concentration at which gelation was observed was 15 % w/v. The resulting gels exhibited a final elastic modulus (G’) reaching 3.26 ( 10⁵ Pa at the end of the thermal treatments performed through temperature sweeps, a limited viscoelastic region (yield strain of 0.07 ± 0.01 %) and an overall predominance of G’ over G’’ in all the rheological tests performed. These results suggest that Acheta domesticus protein extracts possess promising gel-forming capabilities and viscoelastic properties, underscoring their potential as a sustainable and functional protein source for diverse food applications.