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Extrusion as a pretreatment before enzymatic hydrolysis of soybean meal is an   effective technique to eliminate antinutritional properties of the main   thermostable soy proteins glycinin and β-conglycinin for production of feed   ingredients with enhanced properties. In terms of economic efficiency,   biotechnological processes are preferable to carry out at high substrate   concentrations. The aim of the investigation was to evaluate the influence of   high substrate concentrations in the range of 26-32% and enzyme dosages   (0.4 - 3.1 PU/g) on efficiency of hydrolysis of extruded toasted soybean meal   with bacterial protease. The results showed that maximum degree of hydrolysis   was 42.1% at the enzyme dosage of 3.6 PU/g and at the substrate concentration   of 29.0%. The increase in the substrate concentration had a strong effect on   the deterioration of dynamic viscosity of the hydrolysates from 0.2 to 5.82   Pa•s. A combination of extrusion cooking at 120ºC and enzymatic treatment   with „Protolad B“ protease enabled hydrolysis of glycinin and β-conglycinin   to peptides with molecular mass below 15 kDa

Enzymatic hydrolysis of extruded soybean meal at high substrate concentrations