Smart Sensor for Whey Protein Quantification

Current Problem

The food industry requires rapid and reliable methods for quantifying proteins in whey and whey protein concentrates (WPC). Current technologies present significant limitations. Nitrogen-based methods may generate false positives and overestimate protein content. Colorimetric and spectrophotometric assays require sample dilution, specialized instrumentation, and controlled laboratory conditions. Emerging portable solutions often exhibit limited selectivity and require complex calibration procedures. As a result, many industries still rely on indirect and less accurate parameters for process monitoring and quality control.

Proposed Solution

The technology consists of a colorimetric polymeric film capable of rapidly, directly, and selectively quantifying proteins in whey and whey protein concentrates (WPC). The sensor produces a measurable color change through RGB image analysis after specifically reacting with aromatic amino acid residues in proteins. The solution requires neither prior dilution nor sophisticated analytical instrumentation. It exhibits high selectivity against sugars and non-protein nitrogen compounds, enabling in situ analysis and real-time industrial monitoring.

Applications

• Quality control in the dairy industry.
• Monitoring of protein concentration processes.
• Authenticity verification and prevention of food fraud.
• Rapid analysis of whey and whey protein concentrates (WPC).
• Applications in functional foods and food proteins.
• Portable, in situ analysis for industrial processes.

The sensor operates through a covalent interaction between the diazonium groups incorporated into the polymeric film and aromatic protein residues, producing a color change that is quantified by RGB image analysis.

New and innovative aspects

Protein quantification in whey and whey protein concentrates (WPC) is essential for ensuring quality, authenticity, and regulatory compliance within the food industry. However, current analytical methods have important drawbacks. Nitrogen-based techniques may overestimate protein content and generate false-positive results because they cannot distinguish proteins from other nitrogen-containing compounds. Colorimetric and spectrophotometric assays require dilution steps, controlled laboratory conditions, and specialized instrumentation, limiting their direct industrial implementation. Likewise, emerging portable technologies generally require complex calibration procedures and offer limited selectivity. Consequently, the industry continues to rely on indirect and less reliable parameters for process and quality control.

Main advantages of its use

• Low analysis, material, and instrumentation costs.
• Rapid and straightforward protein quantification using smartphone-based image analysis.
• High selectivity against non-protein nitrogen compounds, enabling the detection of potential adulteration.
• Reduced analysis time compared with conventional methods.
• Elimination of complex sample preparation procedures.
• Higher selectivity and lower risk of false-positive results.
• Low operating costs and easy industrial implementation.
• Suitable for highly concentrated WPC samples.

Specifications

• In situ protein quantification using a smartphone.
• Measurement without sample dilution.
• Rapid and non-destructive determination of total protein content in raw and processed milk.
• Measurement range: 2.0–6.0% protein.
• Analysis time per sample: ≤ 30 seconds.
• Suitable for in-line operation in dairy processing plants.
• Automatic or semi-automatic calibration using reference standards.
• Food-grade materials resistant to humid environments.

The sensor is suitable for quality control, food research, and protein monitoring in applications where protein concentration and composition vary, while maintaining fast, reproducible performance.

Desired business relationship

Commercial Agreement, License Agreement, Technical Cooperation: further development; Technical Cooperation: testing new applications; Technical Cooperation: adaptation to specific needs.

IPR status

Protected by P202630588