*2.10. Water and Oil Binding Capacities*

Water binding capacity (WBC) was assayed according to Quinn and Paton with some modifications [52]. Briefly, 1 g of each sample (hydrolysates and insect meals) was mixed with 10 g McIlvaine buffer (pH 4.0, 5.5 and 7.0) and vortexed for 30 s. After 10 min at room temperature, samples were centrifuged at 2000× *g* for 30 min at 20 ◦C. Supernatants were decanted and the residual non-bound water drained by placing the centrifugation tube upside-down on a filter paper for 10 min. WBC was calculated using the Equation (5) of Bußler et al. [11]:

$$\mathcal{WBC}\left[\frac{\mathcal{G}\_{water}}{\mathcal{G}\_{sample, DM}}\right] = \frac{m\_0 - m\_1}{m\_{0, DM}}\tag{5}$$

where *m*<sup>0</sup> is the initial mass of the sample, *m*<sup>1</sup> is the final mass of the sample and *m*0,*DM* is the initial mass of the sample on dry basis. The oil binding capacity (OBC) was assayed according to the method of Haque and Mozaffar with some modifications [53]. Canola oil (5 g) was added to 1 g of sample (hydrolysates or insect meals). The experimental procedure and calculation of OBC were similar to WBC, except for the addition of a stirring step of 3 × 30 s with 4 min breaks between repetitions. The pellet was weighed immediately after decanting the supernatants. Determination of WBC and OBC were performed in triplicate.
