Recently i purchased cricket flour as an alternative protein source, but i notice that the solubility of cricket flour is very poor when i directly mix it with water. is there a simple way to make it soluble? thanks!
Dear Wei Peng Cai,
have you information about the processing procedure of your cricket flour? Maybe it was processed using severe heat-treatment for decontamination which might have compromised the protein solubility due to denaturation.
In order to enhance the solubility, I would suggest to try alkaline solubilisation conditions as former studies have schown that insect proteins - as the most conventional proteins as well - are best soluble at basic pH (9-11).
Hope I could help.
Regards
Benedict
If alkaline solubilisation conditions (suggested by Benedict Purschke) does not work, I would simply use an ultra turrax for 1 min.
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