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Conditioning and Expansion Increases Nutritional Value of Soybean Expellers

Published on: 02/08/2022
Author/s : Markus Wiltafsky-Martin – Evonik Operations GmbH. Charmaine D. Espinosa, Postdoctoral Research Associate, University of Illinois. Maryane S. Sespere Faria Oliveira, University of Illinois. Joseph Limbach, University of Illinois. Natalia Fanelli, University of Illinois. Hans H. Stein, Professor, Department of Animal Sciences, University of Illinois.

Two experiments were conducted to test the hypothesis that different combinations of conditioning and expansion of soybean expellers increases nutritional value. Non-heat-treated soybean expellers (L-1) and soybean expellers conditioned for 60 s at 90ºC followed by expansion at 110ºC (L-2) were used. Two additional sources of soybean expellers (L-3 and L-4) were processed as L-2 ...

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February 8, 2022

You might be interested that in our commercial plant pressing soybeans followed by conditioning and expander, we did not see a correlation between TIA and urease activity. Even in samples with high urease activity of delta ph value 1.5-2 we were able to get TIA value below 6. However, the antigenic properties of the expelled expander soy meal remained unchanged. Both measurements of conglycinin and glycinin and electrophoresis did not showed reduced antigenicity. Happy to discuss the next time we have a chance. We are now measuring the furosine content to determine reactive lysine and comparing with our solvent extracted soy meal.

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