Capabilities - Functional Characterization

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Functional Characterization

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Solubility

Instrument(s)PurposePhoto
Oakton pH 700 meterTo determine the soluble protein in a protein-water dispersion by measuring the protein concentration of the dispersion before and after centrifugation to sediment insoluble proteins.
Image showing an Oakton 700 pH meter
LECO FP 828To determine the soluble protein in a protein-water dispersion by measuring the protein concentration of the dispersion before and after centrifugation to sediment insoluble proteins.
Image showing a LECO FP828 Nitrogen Analyzer

Oil Binding Capacity

Instrument(s)PurposePhoto
Chemical assayTo determine the amount of oil bound to the protein structure. Oil-binding capacity is related to a protein's surface hydrophobicity and influences its emulsification properties.
Image showing a step of the oil binding capacity assay

Water Binding Capacity

Instrument(s)PurposePhoto
Chemical assayTo determine the amount of water bound to protein via hydrogen or ionic bonds
Image showing a step of the water binding capacity assay

Gelation and Least Gelation Capacity

Instrument(s)PurposePhoto
Texture Analyzer XT PlusTo determine a protein's ability to form a three-dimensional network with entrapped water. Gel strength measures the force required to rupture the gel. Least gelation concentration determines the lowest protein concentration at which a protein solution forms a heat-induced gel and holds its shape.
Image showing a Texture Analyzer XT Plus unit

Emulsification Capacity

Instrument(s)PurposePhoto
Scilogex D500 and IKA RW 20 benchtop homogenizersTo determine the quantity of oil a certain amount of protein can emulsify. Oil is titrated into a protein solution and emulsion failure is measured by a decrease in viscosity.
Image of Sarra performing the emulsification capacity assay

Emulsion Stability

Instrument(s)PurposePhoto
Scilogex D500 and IKA RW 20 benchtop homogenizersTo form coarse emulsions
Image showing an IKA RW 20 digital homogenizer
GEA Niro Soavi Panda benchtop homogenizerTo form fine emulsions
Image showing a GEA Niro Soavi Panda benchtop homogenizer
Memmert HPP 260 humidity and temperature-controlled shelf-life chambersTo determine shelf-life of a product while regulating temperature, humidity, air composition (CO2 or O2), and light intensity
Image showing a Memmert HPP 260 humidity chamber
LA-960 HORIBA laser scattering particle size distribution analyzerTo measure oil droplet distribution over time
Image showing a HORIBA Partica for particle size analysis
Anton Paar MCR302e Modular Compact RheometerTo measure changes in rheological properties of emulsions
Image showing an Anton Parr rheometer

Foaming Capacity & Stability

Instrument(s)PurposePhoto
Scilogex D500 and IKA RW 20 benchtop homogenizersTo determine a protein's ability in a protein solution to produce a foam after agitation. Foaming stability, on the other hand, refers to the ability of a protein foam to remain stable over time, and against gravitational or mechanical stresses.
Image showing an IKA RW 20 digital homogenizer

Color Analysis

Instrument(s)PurposePhoto
Minolta Chroma MeterTo determine L*a* b* values of protein ingredients as affected by extraction conditions, glycation, processing conditions, etc.
Image showing a Minolta Chroma Meter

Rheological Properties

Instrument(s)PurposePhoto
Anton Paar MCR302e Modular Compact RheometerTo measure changes in rheological properties of protein samples
Image showing an Anton Parr rheometer