Peptization of soybean meal protein. Effect of method of dispersion and age of beans

Conclusions From the data collected thus far on the dispersion of the nitrogen compounds of soybean meal, it is not feasible to recommend a procedure that will be equally suitable for all analytical situations. The several factors influencing the dispersion of soybean meal protein in water, such as time, temperature, method of stirring, and pH value of the solution, emphasize the empirical nature of the determination and the need for selecting a standard procedure to suit a given need. A 30‐minute water extraction at room temperature and at a water‐to‐meal ratio of 40∶1 will serve to differentiate between soybean meals that have had comparatively little denaturing treatment and in cases in which highly precise values are not required. When better check results are required, they can be obtained by using a longer extraction period. The drastically denatured meals can be differentiated better by dispersion in sodium lauryl sulfate solution at pH 8.0 than by dispersion in water. The nature of the results indicate that further research with protein dispersing agents will lead to a better method than is now available.