Processing and structural modifications of insect proteins for alternative proteins.

The rapid growth of global population is intensifying the demand for higher protein production. To satisfy the protein demand edible insects are emerging as a promising alternative protein source. Insect proteins exhibit high nutritional quality, favorable amino acid profiles, and significant functional versatility. However, their incorporation in the food requires a lot of processing to break it in to powder or other forms such as protein concentrate and isolate. The processing often applies thermal and non-thermal treatments which bring many structural modifications and alters the secondary, tertiary or quaternary structure and exposes the different amino acids. The structural modification of protein influences the techno-functional characteristics of the proteins in terms of solubility, emulsion, water holding capacity, oil holding capacity, foaming and gelation and bioavailability. This chapter also discusses nutritional and safety implications, including allergenicity and antinutritional factors. Finally, key challenges, knowledge gaps, and future research directions related to structure-function relationships, process standardization, and consumer acceptance are highlighted. Overall, this chapter highlights the effect of controlled protein structural modification on utilization efficiency of insect proteins as functional ingredients in sustainable food systems.