Is urease activity index (UAI) a reliable indicator of the extent of full-fat soybean processing?
2007
Palic, D., Agricultural Research Council, Irene (South Africa). Animal Production Institute | Coetzee, S.E., Agricultural Research Council, Irene (South Africa). Animal Production Institute | Levic, J., Institute for Food Technology, Novi Sad (Serbia) | Sredanovic, S., Institute for Food Technology, Novi Sad (Serbia) | Djuragic, O., Institute for Food Technology, Novi Sad (Serbia)
Urease activity index (UAI) is probably the most used indicator for processed full-fat soybean (FFSB) quality control. In this paper, the UAI was determined in eight FFSB samples processed at different temperatures, by means of two procedures which use the measuring of eight pH difference or NH3 release. Results showed that the determination of UAI based on pH difference was not a reliable procedure and therefore it is no recommended for use in laboratories. It has also been confirmed that the UAI could be used to detect only under-processed FFSB.
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