Research Article Characteristics, Functional Properties, and Antioxidant Activities of Water-Soluble Proteins Extracted from Grasshoppers, Patanga succincta and Chondracris roseapbrunner Niphattha Chatsuwan, 1 Sitthipong Nalinanon , 1 Yuporn Puechkamut, 1 Buddhi P. Lamsal, 2 and Praphan Pinsirodom 1 1 Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Ladkrabang, Bangkok 10520, ailand 2 Department of Food Science and Human Nutrition, Iowa State University, 2312 Food Sciences Building, Ames, IA 50011-1061, USA Correspondence should be addressed to Sitthipong Nalinanon; sitthipong.na@kmitl.ac.th Received 24 July 2018; Revised 10 September 2018; Accepted 4 October 2018; Published 15 November 2018 Academic Editor: Cesar Mateo Copyright © 2018 Niphattha Chatsuwan et al. is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Water-soluble proteins extracted from two species of grasshoppers, Patanga succincta (WSPP) and Chondracris roseapbrunner (WSPC), were characterized as well as their functional properties and antioxidant activities were investigated. e extraction yield, on a wet weight basis, was 7.35% and 7.46% for WSPP and WSPC, respectively. e most abundant amino acid in both proteins was glutamic acid, followed by aspartic, alanine, and leucine, in that order. e electrophoretic study revealed that proteins with MW of 29, 42, 50, 69, and 146 kDa were the major protein components in WSPP and WSPC. FTIR analysis showed that those proteins remained their structural integrity. e surface hydrophobicity at pH 7 of WSPC was higher than WSPP, but the sulfhydryl group content did not show significant difference between the proteins from two species. Both grasshopper proteins were mostly soluble in strong acidic and alkaline aqueous solutions with a minimum value at pH 4. ose proteins exhibited poor emulsifying properties and foaming capacity, but they had greater foaming stability compared with bovine serum albumin (BSA) (p < 0.05). WSPC showed greater DPPH • and ABTS •+ scavenging activities and ferric-reducing antioxidant power (FRAP) than did WSPP (p < 0.05). erefore, based on characteristics and functional properties, water-soluble proteins from both edible grasshoppers can be used as an ingredient in food applications. 1. Introduction In 2050, the world population is estimated at more than 9 billion people, resulting in an additional need for food and feed outputs [1]. Conventional sources of protein will not be sufficient for the global human population, and alternative sources such as insects will be required [2]. Approximately 1,900 species of edible insects are traditionally consumed in many parts of the world, for example in Africa, Asia, and Latin America, and are considered as having potential to contribute to the world’s food security [3]. In countryside of Northern and Northeastern ailand, people consume several species of insects including grasshoppers, crickets, beetles, silkworm pupae, and bamboo worm. Edible insects offer an important source of minerals, lipids, and above all proteins. Edible insects have higher crude protein content and have been reported to be a good source of essential amino acids [4]. Currently, most insect consumption is as a component ingredient of processed foods, and their successful utilization depends on fulfilling one or more functional requirements of good solubility, emulsion/foam capacity and stabilization, and gel formation [5, 6]. Omotoso [7] evaluated the functional properties of the larvae of Pallid Emperor Moth (Cirina forda) and found that Hindawi Journal of Chemistry Volume 2018, Article ID 6528312, 11 pages https://doi.org/10.1155/2018/6528312