SOL v5.0
Solubility (Bradford)
Protein in solution as a fraction of total, by Bradford colorimetric assay of the centrifuged supernatant. Quadratic standard curve, run across the buffer pH window relevant to your formulation.
For food manufacturers & product developers
Functional protein data, measured the same way every time
We measure plant proteins under a shared, versioned method library: solubility, gel strength, foam capacity, emulsion behavior, water holding, and thermal stability. Each readout is published with the analytical record attached. Cost, health, regulatory, allergenicity, supply, and consumer-acceptance views are the shape this surface grows into; they appear below the functionality section as the roadmap, not as live data.
What we measure today, and where we're growing
The Data Garden's published depth is the functionality axis. The other axes are real product-development questions; we'll build coverage against them as the data lands. Today they're aspirational framing, not live readouts. We'd rather under-promise here than dress up a roadmap as evidence.
Functionality
Solubility, gel, foam, emulsion, water binding, thermal behavior; measured under a shared method library.
Health
Nutritional profile, digestibility, micronutrient contribution.
Cost
Per-kg landed price ranges and market direction.
Allergenicity
Top-8 status, cross-contamination risk, labeling implications.
Regulatory
Claims, novel-food status, label language across major markets.
Supply
Single vs multi-source, lead times, MOQ ranges.
A seventh dimension, consumer acceptance, is the least quantitative of the set and may end up being surfaced through Gardener rather than as a structured axis.
Functionality
How a protein behaves under conditions a product developer actually cares about: solubility across pH, gel strength at a fixed inclusion, foam height and decay, emulsion capacity and stability, water binding, and thermal behavior. Each metric ships with the protocol it was run under, the instrument that ran it, and the cohort it sits within; a result is something you can verify, replicate, or hand to your pilot team without re-deriving the protocol.
GEL v5.0
Gel strength
Texture Profile Analysis on heat-set 10 % protein dispersions gelled at 90 °C. Hardness, springiness, cohesiveness, and chewiness reported on the Texture Analyzer.
FOAM v5.0
Foaming capacity & stability
Rotor-stator homogenizer whip with Turbiscan Tower backscatter monitoring over 30 minutes. Capacity at zero and stability decay come out of the same run.
EAI / EC / ES v5.0–v5.1
Emulsion behavior, three angles
Turbidimetric Emulsion Activity + Stability Index (EAI), centrifugal Emulsion Capacity with heat-stability check (EC), and Turbiscan Stability Index time-series (ES). Pick by application, or run all three.
WHC v5.0
Water-holding capacity
Bound water on heat-set protein gels by centrifugal expressible moisture, normalized to solid mass. The number that tracks juiciness and yield in patties and analogs.
DSC v5.0
Thermal behavior (DSC)
Denaturation onset, peak, and enthalpy by Differential Scanning Calorimetry: the readout that tells you how much native structure survived extraction.
Every metric in this list links to its published protocol on the methods page, including the instrument, the last calibration date, and the inter-lab agreement statistic where ≥ 3 labs have run it on shared substrates.