Alternative protein sources are gaining importance – for reasons of sustainability, resource conservation, and the growing demand for new foods. But before crickets, algae, or plant-based proteins are used in food or animal feed, they must answer a crucial question: How high-quality is their amino acid profile? This is precisely where amino acid analysis comes in.
Why amino acids are so important
Amino acids are the building blocks of all proteins. The body cannot produce essential amino acids itself, which is why their precise quantity and availability in food are crucial. In Germany, this is monitored by LUFA laboratories, among others, especially for sensitive products such as baby food, special diets, or novel foods. The analysis not only serves to check quality but also detects adulteration or unwanted additives.
How the analysis evaluates new protein sources
With alternative protein sources – such as crickets or other insects – processing alters the amino acid profile. Heat, oxidation, or processing steps can degrade certain amino acids. Modern analytical methods allow for precise tracking of how the profile develops during the production process. This allows manufacturers to adjust their process steps to maintain stability and bioavailability.
The ProtinA Project: Crickets in Focus
In the ProtinA research project, the ATB (Institute for Tobacco Technology), the DIfE (German Institute of Human Nutrition), and industry partners are investigating how different processing technologies affect the quality of cricket protein. The goal is to develop a safe, nutrient-rich, and sustainable end product – and to later transfer the findings to other alternative protein sources.
The membraPure amino acid analyzer is used for the analyses. It can reliably quantify both free and bound amino acids and is less preparation-intensive than LC-MS/MS or HPLC methods. Even complex food matrices such as insect flour pose no problem.
How the Technology Works
After chromatographic separation, a reagent reacts with the amino acids to form stable dyes, which are precisely measured in the detector. Bound amino acids undergo hydrolysis beforehand to release the protein building blocks. The results not only show quantitative ratios but also allow conclusions to be drawn about the product purity.
For example, it’s possible to determine whether cricket flour has been adulterated with other proteins or whether certain amino acids have been degraded during processing.
Conclusion
Amino acid analysis is a key technology for bringing new protein sources to market safely, sustainably, and with high nutritional value. It provides valuable information about protein quality, processing influences, and product purity – thus paving the way for innovative foods that meet the demands of modern nutrition.