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Extraction Kinetics and Functional Characterization of Ant Egg Protein Using Ultrasound Technology
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J
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DOI：10.1111/jfpe.70661.png)
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Abstract
En 中文
The growing global demand for proteins has prompted greater investigation into alternative, sustainable, and nutritionally comparable protein sources. Insects are emerging as sustainable and eco-friendly protein sources, yet extraction techniques critically influence the physicochemical and functional properties of insect-derived proteins. This study examines the effects of ultrasonic amplitude (10%–50%) and time (5–30 min) on the extraction yield, functional, structural, and surface properties of red weaver ant egg protein isolate. Extraction kinetics were evaluated using first-order, second-order, Peleg, and power law models; Peleg and second-order models showed the best fit (R2 = 0.99), indicating superior suitability for protein extraction. Maximum yield and purity were achieved at 50% amplitude and 20 min. The optimized ant egg protein isolate exhibited enhanced water (4.58 ± 0.9) and oil holding capacities (2.28 ± 0.1), reduced particle size (250.3 ± 1.9), negative zeta potential, and higher sulfhydryl group, which has a positive effect on protein solubility, emulsifying activity, and stability index (60.34 ± 0.2 and 68.8 ± 0.97, respectively). FTIR and XRD structural evaluation revealed a slight decrease in β-sheets with a corresponding increase in α-helix, suggesting secondary structural rearrangements that enhance functionality and thermal stability. DSC analysis further confirmed enhanced enthalpy values compared to the control. SEM observations showed reduced particle size and a more disrupted, fragmented morphology, attributable to cavitation-induced shear forces. These results highlight ultrasound-assisted extraction as a sustainable approach for producing nutritionally valuable ant egg protein suitable for diverse food applications. Overall, this study provides a scientifically validated pathway for industry adoption of insect-based protein using ultrasound technology, bridging the gap between laboratory research and real-world food applications while supporting global goals of food security and environmental sustainability.
Keywords:
ant egg protein
edible insect
kinetic modeling
protein functionality
red weaver ant egg
ultrasound-assisted extraction
Journal
J
IF:
2.9
Papers:
435
Citations:
0