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A simple method for evaluation of heat treatment of soybean meal

  • Technical
  • Published:
Journal of the American Oil Chemists Society

Summary

A simple and rapid method for estimating protein solubility of soybean meals on the basis of changes in the refractive index of dilute sodium hydroxide solution extracts was tested and found to be highly correlated with the usual protein solubility test. The method was compared with fourin vitro tests of evaluating severity and adequacy of heating soybean meal. The value and inherent limitations of the various sereening methods were compared.

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Author notes

  1. Y. Pomeranz

    Present address: Dept. of Flour and Feed Milling Industries, Kansas State University, Manhattan

Authors and Affiliations

  1. Food Testing Laboratory, Government of Israel, Ministry of Commerce and Industry, Haifa

    Y. Pomeranz & C. Lindner

Authors
  1. Y. Pomeranz
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  2. C. Lindner
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Pomeranz, Y., Lindner, C. A simple method for evaluation of heat treatment of soybean meal. J Am Oil Chem Soc 37, 124–126 (1960). https://doi.org/10.1007/BF02644927

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  • DOI: https://doi.org/10.1007/BF02644927

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