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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Agroprint Timisoara
2023-10-01
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| Series: | Scientific Papers Animal Science and Biotechnologies |
| Subjects: | |
| Online Access: | https://spasb.ro/index.php/public_html/article/view/1298 |
| _version_ | 1797215633647075328 |
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| author | Rodica Căpriță Adrian Căpriță Iuliana Crețescu |
| author_facet | Rodica Căpriță Adrian Căpriță Iuliana Crețescu |
| author_sort | Rodica Căpriță |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-04-24T11:33:10Z |
| format | Article |
| id | doaj.art-7cf3873fc7724a4c81f5f18f4618aec7 |
| institution | Directory Open Access Journal |
| issn | 1841-9364 2344-4576 |
| language | English |
| last_indexed | 2024-04-24T11:33:10Z |
| publishDate | 2023-10-01 |
| publisher | Agroprint Timisoara |
| record_format | Article |
| series | Scientific Papers Animal Science and Biotechnologies |
| spelling | doaj.art-7cf3873fc7724a4c81f5f18f4618aec72024-04-10T08:10:45ZengAgroprint TimisoaraScientific Papers Animal Science and Biotechnologies1841-93642344-45762023-10-014313753751298Protein Solubility as Quality Index for Processed SoybeanRodica Căpriță0Adrian Căpriță1Iuliana Crețescu2Banat’s University of Agricultural Sciences and Veterinary Medicine Timisoara – 300645, Calea Aradului 119, RomaniaBanat’s University of Agricultural Sciences and Veterinary Medicine Timisoara – 300645, Calea Aradului 119, RomaniaBanat’s University of Agricultural Sciences and Veterinary Medicine Timisoara – 300645, Calea Aradului 119, RomaniaProtein 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.https://spasb.ro/index.php/public_html/article/view/1298soybean mealurease indexprotein dispersibility indexprotein solubilitynitrogen solubility index |
| spellingShingle | Rodica Căpriță Adrian Căpriță Iuliana Crețescu 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 |
| title | 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_short | Protein Solubility as Quality Index for Processed Soybean |
| title_sort | protein solubility as quality index for processed soybean |
| topic | soybean meal urease index protein dispersibility index protein solubility nitrogen solubility index |
| url | https://spasb.ro/index.php/public_html/article/view/1298 |
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