Trypsin Inhibitor. V. Nutritive Value of Treated Soybean Oil Meal and Some Characteristics of the Trypsin Inhibitor in Soybeans

Authors

Raymond Borchers
W. E. Ham
R. M. Sandstedt
C. W. Ackerson
R. H. Thayer
F. E. Mussehl

Date of this Version

12-1947

Document Type

Article

Citation

Borchers, Raymond, Ham, W.E., Sandstedt, R.M., Ackerson, C.W., Thayer, R.H. and Mussehl, F.E. (1947) Trypsin inhibitor. V. Nutritive value of treated soybean oil meal and some characteristics of the trypsin inhibitor in soybeans (Research Bulletin: Bulletin of the Agricultural Experiment Station of Nebraska No. 152)

Comments

ISSN 0097-1483

Abstract

The marked improvement in the apparent nutritive value of soybean protein after heating has long been recognized. The fundamental cause of this improvement has never been fully understood. Furthermore, commercial soybean oil meal varies considerably in nutritive value although heat treatment is common in most processing plants. Since heating is generally regarded as deleterious to the nutritive quality of protein, the following investigations of various treatments of soybean oil meal are of particular importance in developing a soybean or soybean oil meal of maximum and uniform nutritive value.