Chemical\nModification and Evaluation of Physicochemical\nand Functional Properties of Sphenarium rugosum Protein for Edible Film Production

Insect proteins are nutritionally rich and functionally\nversatile,\nyet their potential for chemical modification and edible film production\nis underexplored. This study modified protein concentrate from Sphenarium rugosum via acylation with lauroyl chloride\nand acetylation with acetic anhydride, evaluating their physicochemical\nand functional properties. Modifications were confirmed using FTIR,\nX-ray diffraction, and DSC, revealing structural changes, including\nincreased β-turns and random coils. Lauroyl chloride-modified\nprotein showed enhanced emulsifying and foaming capacities and a shifted\nisoelectric point. Edible films were successfully formed from acetylated\nprotein, displaying dark color, rough texture, and adequate mechanical\nstrength, with lower permeability than unmodified films. In contrast,\nacylated protein did not form films. These results demonstrate that\nchemical modifications enhance functional properties, and that acetylation\nfacilitates edible film formation, offering potential applications\nin food packaging and coatings.