Soybean processing technology

EXPRESS ANALYSIS OF FULL-FAT SOY

EXPRESS ANALYSIS OF FULL-FAT SOY EXTRUDATE TO DETERMINE THE UREASE ACTIVITY

After extrusion.

 

I. Initial components for the preparation of the indicator

  1. The indicator is phenol-red.
  2. Urea is chemically pure.
  3. Standard titer of NaOH.
  4. Distilled water.
  5. Standard titer H2SO4

 

II. Indicator production

  1. A 0.1-normal NaOH solution is prepared. For this, 1 ampoule of the standard titer of NaOH is poured into a flask with a capacity of 1 liter, the flask is \ “washed \” with distilled water and the volume is adjusted to 1 liter.
  2. 210 g of urea is dissolved in 370 ml of distilled water. 70 ml of a 0.1-normal NaOH solution are poured into this solution, here we add 1.4 g of a phenol-red indicator and add 3 l of distilled water. It turns out a solution of bright red color.
  3. Preparing a 0.1-normal solution of H2SO4. For this, 1 ampoule of the standard titer of H2SO4 is poured into a flask with a capacity of 1 liter, the flask is \ “washed \” with distilled water and the volume is adjusted to 1 liter.
  4. A 0.1-normal solution of H2SO4 is poured into the burette.
  5. Pour 25 ml of the prepared phenolic solution into a glass and titrate with a 0.1-normal solution of H2SO4 from the burette until the solution turns straw yellow.

 

III. Determination of urease activity

In a Petri dish, add 11 g of the finished soybean extrudate and fill with a previously prepared straw-yellow solution. We stand on the hourglass for 5 minutes.

Bright red dots appear:

  1. individual points – urease activity of 0.05 pH;
  2. points are 25% – urease activity 0.1 pH;
  3. points are 50% – urease activity 0.1 – 0.15 pH;
  4. points are 75% – urease activity 0.2 – 0.3 pH.

 

Notes:

  • The standard activity of urease is 0.10-0.20 pH.
  • The shelf life of the phenolic solution is 15 days.
EXTRUDER TO REDUCE UREASE

CONTACT US

Leave your message and contact details and our specialists will contact you during the day!

* - required fields

or call