Table 4.

The proposed standardized factors for measuring important functional properties of plant proteins.

Functionality	Proposed Standardized Factors
Water/Oil Holding Capacity	Protein concentration, mixing method (incubation time, temperature, pH), centrifugation time/speed
Gelling property	(1) Lowest gelation concentration: mixing method (dissolution time, temperature, pH), heating conditions (time, temperature); (2) Rheology: texture analysis (compression speed, strain amount, etc.)
Protein solubility	Mixing method (dissolution time, temperature), solution conditions (pH, buffer type, ionic strength)
Emulsifying property	Homogenizer operating conditions (such as pressure, number of passes, and temperature), protein concentration, oil-water ratio
Foaming property	Blender rotational speed/time, protein concentration, solution conditions (pH, buffer type, ionic strength), temperature