Create the conditions for a consistently high standard of quality of your soybean products.
YOUR CHALLENGE
Soybeans require a certain degree of heat treatment to target antinutritional components like trypsin inhibitors and lectins. Yet, excessive heating negatively affects the total content of valuable amino acids like lysine, cystine and arginine. If the processing is not done properly, this can worsen the digestibility of the soy product, resulting in decreased nutritional quality.
Heat damage decreases the nutritional
quality of soybean products. ▸
Our solution
Use AMINONIR® to determine the impact of heat treatment on the quality of your soybean products. Finetune the treatment to get the best possible product. Once you have scanned the soybean samples and uploaded the spectra to Evonik, you will receive a complete evaluation within minutes.
Quality control of feed ingredients is key to economic success.
Get an estimation of the degree of processing based on the near infrared (NIR) calibrations for the following well established parameters:
• Protein solubility in potassium hydroxide (KOH)
• Trypsin inhibitor activity (TIA)
• Reactive lysine
• Ratio of reactive lysine to total lysine
You also get the corrected amino acid values based on the measured degree of processing so you can maximize digestibility.
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