Abstract
Microwave drying (MD) or freeze drying (FD) was commonly used as a drying treatment prior to the extraction of edible insect proteins. However, some quality defects (e.g., lipid oxidation or protein denaturation) were probably occurred via the drying step. To this end, the effect of drying or non-drying treatments (ND) after slaughtering by liquid nitrogen freezing on the physicochemical characteristics, structural and functional properties of Tenebrio molitor larvae protein (TMP) was investigated. The results indicate that TMP extracted from the ND group showed higher essential/total amino acid content, total/free sulfhydryl content, surface hydrophobicity, solubility, water/oil holding capacities, and emulsifying/foaming properties than those extracted from the MD or FD groups (P < 0.05). Moreover, the ND group had minimal impact on the structural changes of TMP which was associated with protein denaturation. Therefore, it can be concluded that a non-drying strategy prior to TMP extraction can improve functional properties and retard protein denaturation, while also conserving energy.