Table 2. Effects of time and heat treatment on functional properties of yellow mealworm larva protein

Properties	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
WAC (g/g)	1.02^bB	1.05^abAB	1.08^abAB	1.10^aAB	1.07^abAB	1.08^abAB	1.12^aAB	1.07^abA	1.12^abA	1.18^aA	±0.04
OAC (g/g)	1.70^aA	1.62^bA	1.46^bA	1.18^bA	1.66^bB	1.44^bB	1.32^bB	1.74^bC	1.48^bC	1.33^bC	±0.05
EA (%)	49.21^aA	49.15^bA**	48.76^bA**	28.94^bA**	41.47^bA**	41.14^bA**	37.87^bA**	48.75^bB**	42.37^bB**	38.00^bB**	±2.13
ES (%)	84.87^aA	94.09^aA	81.59^aA	64.97^aA	83.86^aAB	81.10^aAB	78.03^aAB	84.82^aB	87.89^aB	65.16^aB	±5.48
FC (%)	21.48^aA	9.70^bB	9.22^bB	6.50^cB	12.35^bB	10.97^bB	8.19^cB	8.18^bC	5.06^bC	3.58^cC	±0.85
FS (%)	88.26^cC	91.62^bB	91.76^bB	94.3^aB	89.98^bAB	92.05^bAB	93.82^aAB	93.15^bA	96.80^bA	97.37^aA	±0.76
GS (g×mm)	312.47^cB*	234.21^bcB*	386.77^bB*	1,080.6^aB*	369.07^bcB*	417.96^bB*	1,796.68^aB*	446.92^bcA*	1,222.21^bA*	2,547.37^aA*	±175.85

Indicate within a column significant difference between heating time and temperature interaction (^* p<0.01, ^** p<0.001). All values are expressed as means±SEM of triplicate experiments.
Difference letters indicate significant differences; ^a–c indicate significant differences (p<0.05) and ^d–f indicate significant differences (p<0.001) with respect to time and ^A–C indicate significant effects of heat treatment (p<0.05).
WAC, water absorption capacity; OAC, oil absorption capacity; EA, emulsion activity; ES, emulsion stability; FC, foaming capacity; FS, foaming stability; GS, gel strength.