Protein Solubility as Quality Index for Processed Soybean
Protein quality of soybean meal (SBM) is linked to both the reduction of antinutritional factors (ANFs), and the optimization of protein digestibility. Both insufficient- and over-heating result in poor quality SBM. Inadequate heating fails to completely destroy the ANFs, which may have a detrimenta...
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Agroprint Timisoara
2010-05-01
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doaj-58c1d60890f0434ba113c09bfa5251942020-11-25T03:05:30ZengAgroprint TimisoaraScientific Papers Animal Science and Biotechnologies1841-93642344-45762010-05-01431375378721Protein Solubility as Quality Index for Processed SoybeanRodica Căpriţă0Adrian Căpriţă1Iuliana Creţescu2Banat’s University of Agricultural Sciences and Veterinary Medicine TimisoaraBanat’s University of Agricultural Sciences and Veterinary Medicine TimisoaraBanat’s University of Agricultural Sciences and Veterinary Medicine TimisoaraProtein quality of soybean meal (SBM) is linked to both the reduction of antinutritional factors (ANFs), and the optimization of protein digestibility. Both insufficient- and over-heating result in poor quality SBM. Inadequate heating fails to completely destroy the ANFs, which may have a detrimental impact on animal performance, while excessive heating reduces the availability of lysine via the Maillard reaction and possibly, to a lesser extent, of other amino acids. The objective of our study was to compare some biochemical laboratory procedures for assessing quality of SBM: urease index (UI), protein dispersibility index (PDI), KOH protein solubility (PS), and nitrogen solubility index (NSI). The experimental data reveal that UI is not useful to determine excessive heat treatment since additional heating has no effect on the urease index. KOH protein solubility remains high, during initial heat treatment. In marked contrast, the PDI and NSI decreased incrementally from 78% to 20% and from 97% to 60%, respectively, when heating 0 to 30 minutes. Combing the PDI test with the urease test could be useful to monitor soybean quality. SBM containing low UI (0.3 or below) and high PDI (40 to 45%) may indicate that the sample is definitely high quality because it has been adequately heat processed, but not overprocessed.http://spasb.ro/index.php/spasb/article/view/798soybean mealurease indexprotein dispersibility indexprotein solubilitynitrogen solubility index |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Rodica Căpriţă Adrian Căpriţă Iuliana Creţescu |
spellingShingle |
Rodica Căpriţă Adrian Căpriţă Iuliana Creţescu Protein Solubility as Quality Index for Processed Soybean Scientific Papers Animal Science and Biotechnologies soybean meal urease index protein dispersibility index protein solubility nitrogen solubility index |
author_facet |
Rodica Căpriţă Adrian Căpriţă Iuliana Creţescu |
author_sort |
Rodica Căpriţă |
title |
Protein Solubility as Quality Index for Processed Soybean |
title_short |
Protein Solubility as Quality Index for Processed Soybean |
title_full |
Protein Solubility as Quality Index for Processed Soybean |
title_fullStr |
Protein Solubility as Quality Index for Processed Soybean |
title_full_unstemmed |
Protein Solubility as Quality Index for Processed Soybean |
title_sort |
protein solubility as quality index for processed soybean |
publisher |
Agroprint Timisoara |
series |
Scientific Papers Animal Science and Biotechnologies |
issn |
1841-9364 2344-4576 |
publishDate |
2010-05-01 |
description |
Protein quality of soybean meal (SBM) is linked to both the reduction of antinutritional factors (ANFs), and the optimization of protein digestibility. Both insufficient- and over-heating result in poor quality SBM. Inadequate heating fails to completely destroy the ANFs, which may have a detrimental impact on animal performance, while excessive heating reduces the availability of lysine via the Maillard reaction and possibly, to a lesser extent, of other amino acids. The objective of our study was to compare some biochemical laboratory procedures for assessing quality of SBM: urease index (UI), protein dispersibility index (PDI), KOH protein solubility (PS), and nitrogen solubility index (NSI). The experimental data reveal that UI is not useful to determine excessive heat treatment since additional heating has no effect on the urease index. KOH protein solubility remains high, during initial heat treatment. In marked contrast, the PDI and NSI decreased incrementally from 78% to 20% and from 97% to 60%, respectively, when heating 0 to 30 minutes. Combing the PDI test with the urease test could be useful to monitor soybean quality. SBM containing low UI (0.3 or below) and high PDI (40 to 45%) may indicate that the sample is definitely high quality because it has been adequately heat processed, but not overprocessed. |
topic |
soybean meal urease index protein dispersibility index protein solubility nitrogen solubility index |
url |
http://spasb.ro/index.php/spasb/article/view/798 |
work_keys_str_mv |
AT rodicacaprita proteinsolubilityasqualityindexforprocessedsoybean AT adriancaprita proteinsolubilityasqualityindexforprocessedsoybean AT iulianacretescu proteinsolubilityasqualityindexforprocessedsoybean |
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