Development and Validation of Miniaturized Assays to Assess Protein Techno-functional Properties

Jordy Kim Ung Ling, Sergey Gorelik, Gomathy Sandhya Subramanian, Albertus Eka Yudistira Sarwono, Daryl Lee, Maria N. Antipina, Siew Bee Ng
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Abstract

Techno-functional properties of protein isolates such as emulsification, foaming, and gelling serve as key indicators to determine their food applications. Conventional macro-volume techniques used to measure these techno-functional properties are usually time consuming, require large amounts of protein samples, and are impractical when diverse protein samples are handled at the early screening stage. To overcome these issues, we have developed scaled-down (miniaturized) assays to test techno-functional properties of protein samples. These assays are simple, efficient, and require <400 μl of protein solution. Specifically, the miniaturized emulsification and gelling assays require 25-fold less protein than conventional macro-volume techniques and the miniaturized foaming assay requires 100-fold less sample. The performance of these assays has been thoroughly validated using conventional techno-functional tests for each parameter. The protocols described herein offer high-throughput screening capabilities, accelerating the testing process for protein techno-functional properties and allowing for quick identification of samples of interest from diverse samples. © 2024 Wiley Periodicals LLC.

Basic Protocol 1: Miniaturized emulsification assay

Alternate Protocol 1: Conventional macro-volume emulsification assay

Basic Protocol 2: Miniaturized foaming assay

Alternate Protocol 2: Conventional macro-volume foaming assay

Basic Protocol 3: Miniaturized gelling assay

Alternate Protocol 3: Conventional macro-volume gelling assay

开发和验证用于评估蛋白质技术功能特性的微型化检测方法。
蛋白质分离物的乳化、发泡和胶凝等技术功能特性是确定其食品应用的关键指标。用于测量这些技术功能特性的传统大体积技术通常耗时较长,需要大量蛋白质样品,而且在早期筛选阶段处理各种蛋白质样品时不切实际。为了克服这些问题,我们开发了按比例缩小(微型化)的检测方法来测试蛋白质样品的技术功能特性。这些检测方法简单、高效,只需要
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