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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
Ling et al. (Sat,) studied this question.