Unveiling the protein profile and techno-functional potential of edible cricket protein concentrates: A comparative study of different body parts

• Leg and antenna have 4-5 % more protein than whole cricket fractions. • Leg and antenna protein show higher solubility and foaming, but lower digestibility. • Cross-allergy risk in cricket proteins demands precise labeling in foods. Edible crickets ( Acheta domesticus ) are a promising sustainable ingredient for diverse food applications. This study evaluated the protein characteristics and techno-functional properties of protein concentrates from cricket legs and antennae (LPC), head and torso (HPC), and whole body (WPC). Analyses included proximate composition, techno-functionality, and protein profiles, including Osborne solubility fractions, molecular weight distribution, amino acid profile, in-vitro digestibility, and ATR-FTIR structural analysis. LPC had the highest protein content (75.24 g/100 g d.w.), outperforming HPC (70.20) and WPC (71.88). Glutelins (21.45–28.28 %) and albumins (20.10–25.85 %) were the predominant protein fractions, followed by globulins (5.26–6.05 %) and prolamins (3.80–4.80 %) across all samples. LPC showed a superior foaming capacity (75.3 %) compared to WPC (71.2 %) and HPC (67 %), suggesting suitability for aerated food applications. However, LPC had a lower Protein Digestibility-Corrected Amino Acid Score (PDCAAS) of 0.73 compared to HPC (0.86) and WPC (0.84), due to reduced amino acid scores and in-vitro digestibility. ATR-FTIR analysis revealed abundant intermolecular β-sheets in all protein concentrates, indicating a tendency to form aggregates after processing. These findings highlight the potential of cricket protein concentrates from different body parts for diverse food applications, considering their distinct functional properties and limitations.