*2.8. Gelation Properties*

Visual observation of gel formation was performed according to the method described by Yi et al. [41]. Specifically, 3% and 10% (*w*/*v*) dispersion samples (hydrolysates and insect meals) in McIlvaine buffer (pH 4.0, 5.5 and 7.0) were stirred and stored at 4 ◦C for 12 h. The dispersion was heated at 86 ± 1 ◦C in a water bath for 10 min, cooled for 1 min in an ice-water bath and stored at 4 ◦C for 12 h. Gelation was confirmed if the gel was not deformed when the tube was overturned [41] and the gel formation was determined using dynamic oscillatory measurements. Since no gelation properties were visually observed for hydrolysates, only edible insect meals were tested at 30%, 20% and 10% (*w*/*v*) dispersion in McIlvaine buffer (pH 4.0, 5.5. and 7.0) at two ionic strengths (0 and 1 M

NaCl). Measurements were made with an ARES-G2 rheometer (TA Instrument, New Castle, DE, USA) used with DIN geometry (diameter 27.70 mm, gap 5.849 mm) with a cup (diameter 29.9 mm). Two temperature ramps were used, 25 to 85 ◦C and 85 to 5 ◦C, at a rate of 5 ◦C/min. The final temperature of each ramp was kept constant for 10 min. The oscillatory parameters for both temperature ramps were 1.0 Hz for angular frequency and 0.05% for strain. An amplitude step was used with a strain of 0.05% to 500% and angular frequency of 1.0 Hz at 5 ◦C. Data were analyzed using TRIOS software (TA Instrument). It was considered gel if the elastic behavior (G') was greater than viscoelastic behavior (G") [50].
