Protocol for using protein solubility as an indicator of full-fat soybean heat treatment
2009
Palic, D.V., Institute for Food Technology, Novi Sad (Serbia) | Coetzee, S.E., Agricultural Research Council, Irene 0062 (South Africa). Animal Production Institute
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 know 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.
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