Description
Insect-based protein production uses controlled hydrolysis, fermentation, drying, and advanced processing to maximize yield and nutritional quality while minimizing chitin and pathogen risks.
Technical
Protein hydrolysis at 50–60 °C with commercial proteases releases soluble peptides, while fermentation with Lactobacillus plantarum at 30 °C improves amino‑acid profiles and reduces chitin. High‑pressure processing (400 MPa) inactivates pathogens without compromising protein integrity, and solvent extraction of lipids preserves oleic and linoleic acids.
Science
Primary Reaction
Protein hydrolysis and extraction
Sensory Profile
Aroma ()
nuttyearthyroastedsavoryumamitoasted
Origin & History
Civilization
Traditional insect consumers