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

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

Current Protocols

10.1002/cpz1.1071

http://dx.doi.org/10.1002/cpz1.1071

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

19 June 2024

Ling, J. K. U., Gorelik, S., Subramanian, G. S., Sarwono, A. E. Y., Lee, D., Antipina, M. N., & Ng, S. B. (2024). Development and Validation of Miniaturized Assays to Assess Protein Techno‐functional Properties. Current Protocols, 4(6). Portico. https://doi.org/10.1002/cpz1.1071

AbstractTechno‐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 assayAlternate Protocol 1: Conventional macro‐volume emulsification assayBasic Protocol 2: Miniaturized foaming assayAlternate Protocol 2: Conventional macro‐volume foaming assayBasic Protocol 3: Miniaturized gelling assayAlternate Protocol 3: Conventional macro‐volume gelling assay

Publisher Copyright

This research / project is supported by the Singapore Food Agency and A*STAR - Singapore Food Story R&D Programme
Grant Reference no. : A21H7a0132, W22W2D0001

This research is supported by core funding from: Biomedical Research Council (BMRC)
Grant Reference no. : C210314014, C210314016

This is the peer reviewed version of the following article: Ling, J. K. U., Gorelik, S., Subramanian, G. S., Sarwono, A. E. Y., Lee, D., Antipina, M. N., & Ng, S. B. (2024). Development and Validation of Miniaturized Assays to Assess Protein Techno‐functional Properties. Current Protocols, 4(6). Portico. https://doi.org/10.1002/cpz1.1071 , which has been published in final form at doi.org/10.1002/cpz1.1071. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions. This article may not be enhanced, enriched or otherwise transformed into a derivative work, without express permission from Wiley or by statutory rights under applicable legislation. Copyright notices must not be removed, obscured or modified. The article must be linked to Wiley’s version of record on Wiley Online Library and any embedding, framing or otherwise making available the article or pages thereof by third parties from platforms, services and websites other than Wiley Online Library must be prohibited.

https://oar.a-star.edu.sg/communities-collections/articles/20311

2691-1299

Singapore Institute of Food and Biotechnology Innovation