Using near-infrared tools to monitor heat damage in soya bean products

Posted: 02.05.2022
Soya beans are an excellent source of protein but they also contain anti-nutritive components, which need to be deactivated by heat prior to feeding to swine or poultry. Instruments for near-infrared spectroscopy (NIR) equipped with specialised calibration models can reliably measure soya bean processing indicators such as trypsininhibitor activity (TIA) or protein solubility (solubility in potash, KOH).



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Authors: Leopold Rittler
Acknowledgement: This project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 773911. This communication only reflects the author’s view. The Research Executive Agency is not responsible for any use that may be made of the information provided. The authors and editors do not assume responsibility or liability for any possible factual inaccuracies or damage resulting from the application of the recommendations in this practice abstract.

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