What is the protein content of extruded soybean meal?
Seeking the protein of extruded soybean meal?
Should the protein content of soybean meal after extrusion be higher or lower than before?
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I wonder if the original poster thinks that when rice is cooked into cooked rice, the protein might become higher or lower?
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It really is possible for it to decrease.
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There is a decrease, and that is because protein reacts with other substances such as sugars.
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For soybean meal and extruded soybean meal, I wonder if anyone has tested a research report on variation in amino acid composition,
Can it really change? How large is the coefficient of variation?
[email protected] added the following content on 2009-9-29 14:48
Typo: for soybean meal and extruded soybean meal, I wonder if anyone has tested a research report on the line of variation in amino acid composition
[email protected] added the following content on 2009-9-29 14:48
Typo: for soybean meal and extruded soybean meal, I wonder if anyone has tested a research report on the line of variation in amino acid composition
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Jin Zhengyu et al. proved that after soybeans are extruded, the crude protein content increases; after raw soybeans are extruded, crude protein, crude fiber and calcium all increase to some extent, while the phosphorus content basically shows no change. However, it may be related to processing conditions; when the temperature is too high, it will cause the Maillard reaction, and the content of certain amino acids decreases.
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Reply to 6#iron-monkey
To add, it is higher, but the difference is not significant. Li Defa explained it as a decrease in moisture
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Does it have any effect on the crude fat content, and is there any possibility of it becoming lower!
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Reply to 8#liuminjia
The crude fat content may also decrease, because certain unsaturated fatty acids easily decompose at high temperatures.
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Reply to 8#liuminjia
The crude fat content may also decrease, because certain unsaturated fatty acids easily decompose at high temperatures.
When we see extruded soybeans, oil is still dripping below the extrusion chamber, and this is also one aspect of fatty acid loss. So when measuring crude fat, it will be lower compared with the theoretical value
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I see, thank you!!
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Thanks a lot, it has practical value
--------------------------------------
I wonder if the original poster thinks that when rice is cooked into cooked rice, the protein might become higher or lower?
--------------------------------------
It really is possible for it to decrease.
--------------------------------------
There is a decrease, and that is because protein reacts with other substances such as sugars.
--------------------------------------
For soybean meal and extruded soybean meal, I wonder if anyone has tested a research report on variation in amino acid composition,
Can it really change? How large is the coefficient of variation?
[email protected] added the following content on 2009-9-29 14:48
Typo: for soybean meal and extruded soybean meal, I wonder if anyone has tested a research report on the line of variation in amino acid composition
[email protected] added the following content on 2009-9-29 14:48
Typo: for soybean meal and extruded soybean meal, I wonder if anyone has tested a research report on the line of variation in amino acid composition
--------------------------------------
Jin Zhengyu et al. proved that after soybeans are extruded, the crude protein content increases; after raw soybeans are extruded, crude protein, crude fiber and calcium all increase to some extent, while the phosphorus content basically shows no change. However, it may be related to processing conditions; when the temperature is too high, it will cause the Maillard reaction, and the content of certain amino acids decreases.
--------------------------------------
Reply to 6#iron-monkey
To add, it is higher, but the difference is not significant. Li Defa explained it as a decrease in moisture
--------------------------------------
Does it have any effect on the crude fat content, and is there any possibility of it becoming lower!
--------------------------------------
Reply to 8#liuminjia
The crude fat content may also decrease, because certain unsaturated fatty acids easily decompose at high temperatures.
--------------------------------------
Reply to 8#liuminjia
The crude fat content may also decrease, because certain unsaturated fatty acids easily decompose at high temperatures.
When we see extruded soybeans, oil is still dripping below the extrusion chamber, and this is also one aspect of fatty acid loss. So when measuring crude fat, it will be lower compared with the theoretical value
--------------------------------------
I see, thank you!!
--------------------------------------
Thanks a lot, it has practical value