## 1 Introduction  
Given environmental concerns and a rising global population, it is crucial to develop alternative methods for a reliable protein supply [1; 2]. Edible insects have emerged as a significant protein replacement with a notable protein conversion ratio among these alternatives [3]. Extensive research has shown that the consumption of edible insects is attributed to their nutritional value [4]. Enhancing education and exposure could potentially boost the acceptance of edible insects, but their impact is constrained by food neophobia [5; 6]. The inclusion of edible insects in traditional food might also increase nutritional value [7; 8]. The unappealing appearance and negative perception of insects hinder their promotion as a food source in Western society, which is a significant obstacle to overcome [9]. Due to prejudice, some researchers have explored ways to alter the appearance of edible insects in order to eliminate negative perceptions associated with their consumption [10]. Consequently, there is a need to improve the functionality and benefits of edible-derived proteinssuch as foaming capacity, foaming ability, emulsifying capacity, emulsion stability, water-oil-binding capacities, and surface characteristics [9; 11; 12] to promote their consumption as food ingredients. Extensive research has explored the optimal conditions for protein extraction from diverse sources with the goal of enhancing the functional attributes of the protein extracted [13]. However, there is still a scarcity of information specifically pertaining to edible insects, with most of the available data focusing on mealworms [10; 14]. Among the edible species, the black soldier fly (BSF) appears to be a highly promising insect for the commercial production of proteins, as it offers numerous advantages both for humans and the environment. Although various methods for isolating protein from insects have been documented in the existing literature [10; 15], a report by [12] revealed that the value of the extracts is significantly impacted by the method of extraction. Numerous factors can influence the extraction of proteins; for example, the addition of salts is a viable approach for controlling the ionic strength of proteins [16]. To ensure the successful utilization of insects or a specific insect as a substitute for conventional protein sources or as an ingredient in food formulation, it is crucial to effectively extract the protein and assess its functional properties. The protein extraction process can be optimized to yield a protein isolate that boasts numerous benefits when utilized in the food sector. Alkaline extraction combined with isoelectric/acid precipitation is a highly recommended method for protein extraction due to its simplicity and cost-effectiveness [12]. This technique involves solubilizing proteins in an environment with a high pH and then precipitating them by adjusting the pH to their isoelectric point [14]. Furthermore, salt may be incorporated to facilitate alkaline extraction and acid precipitation, thereby enhancing the extraction yield and purifying proteins. Salt-assisted extraction positively affects physicochemical properties, which can influence food production processes [17; 18]. Lately, there has been renewed interest in using salts to assist the extraction of insect proteins. Up to now, far too little attention has been paid to the effects of salt-assisted extraction on the functional properties of BSF larvae proteins. In this study, NaCl and (NH4)2 SO4 were employed to facilitate alkaline and acid extraction, respectively. In this research, sodium chloride (NaCl) and ammonium sulfate (NH4)2 SO4 were employed to facilitate the alkaline extraction and isoelectric precipitation, respectively. Therefore, this study aimed to characterize how salt treatment affects the functional properties of BSF larvae isolates, offering a foundation for the additional investigation of BSF isolates for food and nutraceutical uses, along with an exploration of variations between the measured components of the isolates.