Evaluation of 24 commercial lots of soybean meal of different origins indicates that both KOH protein solubility and trypsin inhibitor analyses are needed to determine soybean meal quality

@Andre Thomas
Hello Andre, the full paper is not available yet. If you have specific questions and/or comments they are welcome Thank you.

@Ibrahim El Idrissi
Hello Mr. El Idrissi, I don´t have experience with glycinin and beta-conglycinin and the effect of proteases on these anti-nutritional factors. But you can contact Dr. Frances Yan at Novus International (Frances.Yan@novusint.com). She will be able to answer your question. Nelson Ruiz Nutrition, LLC, Suwanee, GA USA.

@Nelson Ruíz
Thank you very much Dr Ruiz for helping

Dears @Nelson Ruíz and @Ibrahim El Idrissi , these anti-nutritional are washed in the alcohol treatment that leads to SPC (Soybean Protein Concentrated) and seems to make a lot of difference in the Protein Solubility, as the KOH analyses get different patterns and also higher digestibilities when checked by pepsin.

@Luis Fernando Vergamini Luna
Thank you for your comment. But it should be clear that all of the discussion on the evaluation of 24 commercial lots of solvent extracted soybean meal apply precisely and only to SOLVENT EXTRACTED SOYBEAN MEAL. The discussion was not about soybean protein concentrate that for practical and real purposes is an entire different ingredient than commercial solvent extracted soybean meal. To the best of my knowledge the solubility of the protein in KOH has not been studied in reference to soybean protein concentrate quality. However, if you can refer papers on the subject it would be of interest to see what kind of in vitro/in vivo correlations occur with soybean protein concentrate.