Protocol for using protein solubility as an indicator of full-fat soybean heat treatment

Abstract

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

Precision of laboratory methods based on protein solubility in quality control of heat treated feedstuffs

“…It has been reported [14][15][16] that the temperatures for adequately treated soybean are in the range from 135 to 145 °C. In the previous studies, Palić and Coe-tzee [17] established that the range of values corresponding to these temperatures, i.e., to adequately heat processed FFSB, were 8.50-10.30 index units for PDI and 67-77% for PSKOH.…”