Table 2. The effect of isolated insect larva protein on instrument color value, moisture content and water holding capacity (WHC) of protein gel

Trait	T1	T2	T3	T4
CIE L*	61.00±0.75a	40.37±0.86b	34.69±1.07c	30.98±1.24d
CIE a*	–1.81±0.21d	2.49±0.14c	3.49±0.19b	4.82±0.59a
CIE b*	11.31±0.32	11.32±0.61	11.05±0.48	11.98±1.21
Moisture content (%)	89.40±2.79	88.66±1.72	88.79±1.14	88.74±2.15
WHC (%)	80.14±0.81a	65.42±1.84b	53.67±4.84c	17.17±3.13d

T1, 12% ISP; T2, 8% ISP+4% IIP; T3, 4% ISP+8% IIP; T4, 12% IIP.
Significant difference among treatments was presented by different letters on side of value (p<0.05).
ISP, isolated soybean protein; IIP, isolated insect protein.