zdmeЗдоровье мегаполисаCity Healthcare2713-2617ГБУ «НИИОЗММ ДЗМ»10.47619/2713-2617.zm.2025.v.6i3;119-133zdme-205Research ArticleОБМЕН ОПЫТОМEXPERIENCE EXCHANGEТехнология получения концентрата энтомопротеина из инновационного продовольственного сырья животного происхожденияInsect Protein Concentrate Production from Innovative AnimalBased Food Raw Materialshttps://orcid.org/0000-0002-8532-5327ТышкоН. В.TyshkoN. V.

Тышко Надежда Валерьевна – д-р мед. наук, заведующая лабораторией оценки безопасности биотехнологий и новых источников пищи

109240, г. Москва, Устьинский проезд, д. 2/14

Nadezhda V. Tyshko – Dr. Sci. in Medicine, Head of the Laboratory for Safety Assessment of Biotechnology and New Food Sources

2/14, Ustinsky Proyezd, Moscow, 109240

tnv@ion.ruhttps://orcid.org/0009-0009-5344-2703ТимошенкоК. А.TimoshenkoK. A.

Тимошенко Ксения Андреевна – канд. техн. наук, научный сотрудник лаборатории оценки безопасности биотехнологий и новых источников пищи

109240, г. Москва, Устьинский проезд, д. 2/14

Kseniya A. Timoshenko – Cand. Sci. in Engineering, Researcher at the Laboratory for Safety Assessment of Biotechnology and New Food Sources

 2/14, Ustinsky Proyezd, Moscow, 109240

timoshenko.k.ion@yandex.ruhttps://orcid.org/0000-0001-5446-5653СадыковаЭ. О.SadykovaE. O.

Садыкова Эльвира Олеговна – канд. биол. наук, ведущий научный сотрудник лаборатории оценки безопасности биотехнологий и новых источников пищи

109240, г. Москва, Устьинский проезд, д. 2/14

Elvira O. Sadykova – Cand.Sci. in Biological Sciences, Leading Researcher at the Laboratory for Safety Assessment of Biotechnology and New Food Sources

2/14, Ustinsky Proyezd, Moscow, 109240

https://orcid.org/0000-0003-0279-4134ШестаковаС. И.ShestakovaS. I.

Шестакова Светлана Игоревна – научный сотрудник лаборатории оценки безопасности биотехнологий и новых источников пищи

109240, г. Москва, Устьинский проезд, д. 2/14

Svetlana I. Shestakova – Researcher at the Laboratory for Safety Assessment of Biotechnologies and New Food Sources

 2/14, Ustinsky Proyezd, Moscow, 109240

https://orcid.org/0000-0001-5091-0991НикитинН. С.NikitinN. S.

Никитин Николай Сергеевич – младший научный сотрудник лаборатории оценки безопасности биотехнологий и новых источников пищи

109240, г. Москва, Устьинский проезд, д. 2/14

Nikolay S. Nikitin – Junior Researcher at the Laboratory for Safety Assessment of Biotechnologies and New Food Sources

 2/14, Ustinsky Proyezd, Moscow, 109240

https://orcid.org/0000-0002-4077-1593ТребухМ. Д.TrebukhM. D.

Требух Марина Дмитриевна – младший научный сотрудник лаборатории оценки безопасности биотехнологий и новых источников пищи

109240, г. Москва, Устьинский проезд, д. 2/14

Marina D. Trebukh – Junior Researcher, Laboratory for Safety Assessment of Biotechnologies and New Food Sources

2/14, Ustinsky Proyezd, Moscow, 109240

https://orcid.org/0000-0003-1797-6512СтанкевичА. А.StankevichA. A.

Станкевич Ангелина Андреевна – инженер-исследователь 2-й категории, аспирант лаборатории оценки безопасности биотехнологий и новых источников пищи

109240, г. Москва, Устьинский проезд, д. 2/14

Angelina A. Stankevich – Research Engineer of the 2nd Category, Postgraduate Student, Laboratory for Safety Assessment of Biotechnology and New Food Sources

2/14, Ustinsky Proyezd, Moscow, 109240

https://orcid.org/0000-0001-6909-3514ПашоринаВ. А.PashorinaV. A.

Пашорина Валентина Алексеевна – инженер исследователь 2-й категории лаборатории оценки безопасности биотехнологий и новых источников пищи

109240, г. Москва, Устьинский проезд, д. 2/14

Valentina A. Pashorina – Research Engineer of the 2nd Category, Laboratory for Safety Assessment of Biotechnology and New Food Sources

2/14, Ustinsky Proyezd, Moscow, 109240

Федеральный исследовательский центр питания, биотехнологии и безопасности пищиFederal Research Centre of Nutrition, Biotechnology and Food Safety20251808202563119133Copyright © Тышко Н.В., Тимошенко К.А., Садыкова Э.О., Шестакова С.И., Никитин Н.С., Требух М.Д., Станкевич А.А., Пашорина В.А., 20252025Тышко Н.В., Тимошенко К.А., Садыкова Э.О., Шестакова С.И., Никитин Н.С., Требух М.Д., Станкевич А.А., Пашорина В.А.Tyshko N.V., Timoshenko K.A., Sadykova E.O., Shestakova S.I., Nikitin N.S., Trebukh M.D., Stankevich A.A., Pashorina V.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.city-healthcare.com/jour/article/view/205

Цель. Определение оптимальных технологических параметров для выделения концентрата энтомопротеинов из мучного хрущака (Tenebrio molitor), сверчка домового (Acheta domesticus) и черной львинки (Hermetia illucens) с содержанием белка не менее 65%, с возможностью масштабирования процессов для использования в современной пищевой промышленности. Материал и методы. Объектом исследований служила замороженная или высушенная биомасса мучного хрущака, сверчка домового и черной львинки. Для выделения энтомопротеинов использовались методы экстракции, фильтрации и сушки. Анализ содержания белков проводили методами Кьельдаля, Лоури и Бредфорда. Анализ содержания жира по ГОСТу 23042-2015. Результаты. На основании анализа научной литературы о современных методах глубокой переработки растительного сырья (бобовых) и результатов собственных исследований по выделению белковой и жировой фракций из биомассы насекомых была разработана технология выделения концентрата белка из насекомых, основные стадии которой включают получение белковой, жировой и хитиновой фракций. Ключевую роль в процессе получения очищенного белка занимают стадии экстракции, концентрирования, очистки и сушки. Разработанная схема была испытана на биомассе A. domesticus, T. molitor и H. illucens, в результате чего были получены три лиофильно высушенных образца энтомопротеина, содержащих не менее 65% белка. Выводы. Определены оптимальные технологические параметры получения концентрата энтомопротеина из инновационного продовольственного сырья – мучного хрущака (Tenebrio molitor), сверчка домового (Acheta domesticus) и черной львинки (Hermetia illucens). Оптимизированные условия выделения жировой и белковой фракций позволяют не только получить очищенный энтомопротеин без использования дорогостоящих и токсичных реактивов, но и перейти от лабораторного к полупромышленному получению белка. Исследования концентрата энтомопротеина (содержание белка не менее 65%) подтвердили его высокую биологическую ценность, сопоставимую с традиционными источниками полноценного белка.

The purpose of this work was to determine the optimal technological parameters for the production of insect protein concentrate from mealworm (Tenebrio molitor), house cricket (Acheta domesticus) and black soldier fly (Hermetia illucens) with a protein content of at least 65% with possible scalability for modern food industry purposes. Materials and methods. In this work, frozen and dried biomass of mealworm, house cricket and black soldier fly was studied. Extraction, filtration and drying methods to isolate the insect proteins were used. To analyze protein concentration, Kjeldahl, Lowry and Bradford methods were used. Lipid concentration was analysed according to GOST 23042-2015. Results. Based on the review of scientific literature on modern deep-processing methods of plant-based raw materials (legumes) and the author’s own research on isolating protein and lipid fractions from insect biomass, a technology of protein concentrate extraction from insects was developed. The key stages include obtaining protein, lipid, and chitin fractions. The crucial role in the process of obtaining purified protein involve extraction, concentration, purification and drying. The developed scheme was tested on the biomass produced from A. domesticus, T. molitor, and H. illucens, resulting in three freeze-dried samples of insect protein containing at least 65% protein. Conclusion. Optimal technological parameters for the production of insect protein concentrate from innovative food raw materials, namely, Tenebrio molitor, Acheta domesticus and Hermetia illucens, were determined. The optimized conditions for isolating lipid and protein fractions enable not only to obtain purified insect protein without costly and toxic reagents, but also the transition from laboratory to semi-industrial protein production. Studies of insect protein concentrate (minimum 65% protein content) proved its high biological value, comparable to traditional sources of complete protein.

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The authors declare that there are no conflicts of interest present.