Protein solubility in potassium hydroxide (KOH) has long been used as a benchmark for evaluating the processing quality of soybean meal (SBM). Originally developed for solvent-extracted SBM, this method estimates protein denaturation levels, which are assumed to correlate with nutritional value. ... Download the paper to read more.
See What KOH Can’t Tell You About Extruded Soy
Read how the gold standard for assessing soybean processing quality falls short of accurately testing the true quality of extruded soymeal.
August 29, 2025