The creamy texture of mayonnaise, the light fluffiness of whipped cream and the satisfying bite of a plant-based protein burger all hinge on the essential role of proteins. Their techno-functional properties—such as emulsification, foaming and gelling—are crucial in determining how proteins behave in food systems, directly influencing texture, stability and overall product quality.
Scientists rely on these properties to evaluate how novel proteins perform during food processing, shaping the final product's taste, appearance and consistency. However, conventional methods for testing these properties are often time-consuming and resource-heavy, hindering the rapid development of new plant-based proteins.
“Traditional testing methods use large amounts of protein and are not practical when testing many different samples at the early evaluation stages,” said Jordy Kim Ung Ling, a Scientist at the A*STAR Singapore Institute of Food and Biotechnology Innovation (A*STAR SIFBI).
Ling’s research aimed to make protein testing faster and more efficient by developing smaller-scale assays that require less than 400 microlitres of protein solution—about the volume of a few drops from an eye dropper. This approach markedly reduces the time and resources needed for screening, making it easier to test a wider range plant-based proteins that could replace animal-derived ingredients in food.
Ling, alongside Senior Principal Scientist Siew Bee Ng and their colleagues, miniaturised assays for three core techno-functional properties. Emulsification was tested by measuring light absorbance to gauge turbidity when proteins were mixed with oil, foaming was assessed by measuring the height of bubbles created under mechanical force and gelling was induced by heat and observed after cooling and inversion.
Incorporating automated liquid handling systems to boost speed and accuracy, the team retained the core principles of these tests but reduced the sample volume for high-throughput screening. They applied their miniaturised protocols to four different commercial proteins—egg white, soy, mung bean and pea protein isolates—and cross-checked the results with standard methods.
The miniaturised assays showed a strong correlation with traditional tests, while cutting down sample volumes by 25 times for emulsification and gelling, and 100 times for foaming.
“We have shown that our miniaturised assays work just as well as traditional tests,” Ling said.
The team is hopeful that their new screening methods will help small and medium-sized enterprises save time, cut costs and reduce labour demands, accelerating innovation in the food industry. They are expanding their miniaturised platform to include more techno-functional properties and collaborating with A*STAR SIFBI scientists to create a comprehensive database of protein extract properties.
The A*STAR-affiliated researchers contributing to this research are from the A*STAR Singapore Institute of Food and Biotechnology Innovation (A*STAR SIFBI).
