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________________________________________________________________________________ AbstractThere are a number of laboratory methods that could be used to estimate the adequacy of full-fat soybean (FFSB) heat treatment. The protein despersibility index (PDI) has been claimed to have the most constant response to the heating of FFSBs. In this study, the PDI method has been subjected to an interlaboratory test, including the participation of eight laboratories. Seven FFSB samples were processed by dry extrusion at temperatures ranging from 110 to 164 °C and analysed on the PDI. Processed FFSB samples were also assessed in a growth trial of broilers. The analysis of the FFSBs by the PDI method generated adequately-processed FFSB values of between 8.49% and 10.3%. Values above 10.3% described underprocessed and below 8.49% over-processed FFSBs. The PDI method generated a good repeatability limit of 2.1%, but the reproducibility limit (7.73%) was too wide when taking into account the narrow range (8.5 -10.3%) for adequately heat-treated FFSBs. Despite its simplicity and initial indications that it might be the best indicator of FFSB heat treatment, the PDI method did not prove that in this inter-laboratory study.________________________________________________________________________________

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When the degree of full-fat soybean (FFSB) processing is determined using protein solubility as an indicator of heat treatment extent, a problem represents the lack of a standard with known value of protein solubility, against which the protein solubility of heat treated FFSB would be determined. Also, a special practical problem imposes the fact that universal ranges of units for describing the degree of FFSB processing are used globally, without taking into consideration specific regional differences. In this paper, a protocol was proposed for establishing unit ranges for defining under-, adequately- and over-processed FFSB when protein solubility is used as an indicator of the extent of heat treatment