Table 1. Effects of time and heat on the solubility of protein extracted from yellow mealworm larvae

Protein solubility	Control	Protein extracted of yellow mealworm larvae
		55°C (min)			75°C (min)			95°C (min)			SEM
		20	40	60	20	40	60	20	40	60	SEM
pH 2	69.81^aA	54.2^bB	54.82^bB	59.98^cB	52.97^bB	56.06^bB	52.63^cB	39.13^bB	42.81^bB	42.57^cB	±4.02
pH 3	50.88^aA	49.35^abB	40.67^abB	52.21^bB	38.11^abB	43.19^abB	47.67^bB	40.72^abAB	41.37^abAB	41.29^bAB	±3.23
pH 4	39.36^aAB	29.11^aB	35.96^aB	47.70^aB	33.29^aB	38.61^aB	48.81^aB	32.54^aA	27.07^aA	36.50^aA	±3.46
pH 5	38.48^aA	27.69^abB*	31.17^abB*	46.00^bB*	28.18^abB*	36.85^abB*	38.62^bB*	28.97^abA*	29.66^abA*	31.98^bA*	±2.36
pH 6	45.15^aA	29.28^bcC**	29.06^bC**	44.15^cC**	28.43^bcC**	35.07^bC**	37.78^cC**	27.24^bcB**	26.28^bB**	31.04^cB**	±2.30
pH 7	53.47^aA	29.52^bC	32.01^bC	42.82^bC	29.77^bBC	33.71^bBC	36.96^bBC	27.68^bB	31.11^bB	31.07^bB	±2.50
pH 8	56.30^aA	39.30^bB	41.40^bB	43.24^cB	38.76^bB	41.30^bB	40.10^cB	33.31^bB	29.84^bB	31.52^cB	±3.28
pH 9	63.68^aA	40.27^bB	48.70^bB	50.57^cB	48.82^bB	46.80^bB	43.02^cB	36.76^bB	35.58^bB	32.44^cB	±4.33
pH 10	85.42^aA	49.13^bB	63.57^bB	55.31^bB	60.24^bB	57.92^bB	51.16^bB	45.59^bB	66.60^bB	35.43^bB	±6.46
pH 11	97.88^aA	68.38^bB	82.92^bB	75.30^bB	75.27^bB	65.77^bB	88.82^bB	71.52^bB	66.45^bB	58.46^bB	±7.55

All values are expressed as means±SEM of triplicate experiments.
Indicate within a column significant difference between heating time and temperature interaction
p<0.05,
p<0.01).
denotes differences with respect to time (p<0.05) while ^A–C indicate significant effects of heat treatment (p<0.05).