Locust Legs as a Nutritional Resource: Protein Extraction and Functional Characteristics

The consumption of insects as an alternative, sustainable protein source is gaining attention in the food sector. With the global population growing and demand for animal proteins increasing, finding new protein sources is essential for a sustainable food system. The migratory locust (Locusta migratoria), an edible insect typically consumed in its adult stage, presents an interesting solution to reduce the environmental impact of traditional protein sources. Locusts can be eaten directly or processed into food ingredients, with their legs and wings removed. Notably, locust legs contain a unique matrix of chitin-based exoskeleton and muscle tissue, similar to that in other animals. This study examined protein extraction methods from locust leg muscles under acidic, alkaline, and salt-assisted conditions. Results showed significantly higher protein extraction yields from locust leg muscles (0.465–0.595 g/g) compared to whole locusts (0.061–0.125 g/g). Shotgun proteomics identified 310 muscle proteins linked to essential functions such as energy and carbon metabolism, skeletal structure, protein folding, and cell adhesion. Additionally, the study assessed the techno-functional potential of locust leg muscles through foamability tests. Foam stability from locust leg extracts varied with extraction pH and re-solubilization conditions. Notably, foam stability (58.3–70.8%) was higher than that of whey protein (38.3–51.7%), with foaming ability at initial measurement (t = 0 h) ranging from 48.6% to 68.8%. This study highlights the potential of locust legs, often considered by-products, as a rich source of muscle protein with promising technological applications. As demand for sustainable proteins rises, using locust legs in food production could offer innovative solutions to nutritional and environmental goals [1].