Index

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1 - MANUFACTURING PROCESS

2 - HOW TO EVALUATE THE PROTEIN QUALITY IN SPC?

A - SOLUBILITY IN POTASSIUM HYDROXIDE – KOH

B - PROTEIN DISPERSIBILITY INDEX - PDI VALUES

C - A NTI-NUTRITIONAL FACTORS

3 - COMPARATIVE: X-SOY VERSUS OTHER SOY PRODUCTS

4 - COMPARATIVE: CORN GLUTEN MEAL VERSUS X-SOY

5 - W HY SHOULD I BUY X-SOY?

Frequently Asked Ques�ons

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1 - Manufacturing ProcessSelecta’s plant has the most up to date technology and modern manufacturing concepts for large scale produc�on of Soy Protein Concentrate (SPC) and other soy based products.

The plant is fully automated and it has a con�nuous produc�on line which ensures stable process condi�ons and product quality, resul�ng also in stable nutri�onal value of products.

Soybean Molasses

Soybean hulls

HexaneExtrac�on

DT

AlcoholicExtrac�on

Soybeans

Soybean oil

Soybean Meal

LecithinDT

Microniza�on

Soy Protein Concentrate

MANUFACTURING & PRODUCTS

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2 - How to evaluate the protein qualityin SPC?

A - Solubility in potassium hydroxide - KOHThe potassium hydroxide (KOH) protein solubility is a commonly used method to evaluate protein quality and

diges�bility in soybean meal. But for soy protein concentrate the KOH solubility parameter is not suitable, due to the interference of ethanol extrac�on on manufacturing process of SPC.

METHODOLOGY:M. ARABA & DALE N.M. 1990 Poutry Science v.69:, p.76-83.SOLUBILITY IN POTASSIUM HYDROXIDE – KOH

DESCRIPTION:Soluble proteins in KOH methodology was created by Araba & Dale for measuring the efficiency of chicken to absorb nutrients of soybean meal

High temperatures degrade the protein and due to this factor happens to denatura�on of the amino acid Lysine. Then, soybean meal loses its nutri�onal value when heated at high temperatures for prolonged periods.

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THE CORRELATION ESTABLISHED BY ARABA & DALE (1990) DOES NOT APPLY TO SPC

Solubility in KOH is rela�vely low for SPC because a significa�ve amount of sugars is removed during the alcoholic extrac�on, and sugars are highly soluble. For this reason, the solubility of the SPC in KOH is lower than conven�onal soybean meal. It is important to highlight that sugars removed at SPC manufacturing process are oligosaccharides, especially raffinose and stachyose, considered an�-nutri�onal factors.

Ÿ Typical value KOH Solubility of SPC: Up to 60%Ÿ Typical value KOH Solubility Soybean meal From 80%

Ideal SPC

Protein Quality Indicators

Free Lysine: < 0.05%

Pepsin digestibility = 93%

SPC PROTEINS

ARE

HIGHLY DIGESTIBLE

The very low Free Lysine content in soy protein concentrate shows that there is almost no loss of amino aicds along SPC manufacturing process. The hea�ng and alcohol extrac�on do not cause damages in protein integrity.

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B - Protein Dispersibility Index - PDI ValuesŸ Protein Dispersibility Index – denotes the solubility of a protein in water, and is widely used in the SBM

evalua�on.

Ÿ For fish diets: Low PDI of Soy Protein Concentrate avoid losses of valuable protein in water.

Ÿ Interna�onally there is no pa�ern of PDI for Soy Protein Concentrate.

Ÿ Typical values for SPC are below 10%

C - An�-nutri�onal FactorsThe best quality control criteria for soy protein concentrate is to monitor the an� nutri�onal factors.The main parameters for quan�fica�on are described bellow:

Ÿ Trypsin inhibitor ac�vity

Ÿ Oligosaccharides, such as raffinose and stachyose

Ÿ Glycoproteins: Beta-conglycinin and glycinin

A well processed SPC is recognized by its low an�gen and an�nutri�onal factors and high diges�bility of amino acids.

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3 - Compara�ve: X-SOY versus othersoy productsNutrient composi�on (%) of soybeans, soybean meal (SBM) and other soybean products (Values expressed in as fed basis)

ProductsFull fat

soybeansDehulled

SBM

Nonderhulled

SBM

Extruded-

expelled

SBM

Enzyme

treated

SBM

Fermented

SBM

Soy

protein

concentrate

Soy

protein

isolate

Dry Matter

Crude Protein

Ether Extract

Carbohydrates

and Lignin

Ash

92.36

37.56

20.18

29.73

4.89

89.98

47.73

1.52

34.46

6.27

88.79

43.90

1.24

37.27

6.38

93.85

44.56

5.69

37.90

5.70

92.70

55.62

1.82

28.21

7.05

92.88

54.07

2.30

29.53

6.98

92.64

65.20

1.05

20.28

6.11

93.71

84.78

2.76

2.00

4.17

Source: NRC, 2012

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4 - Compara�ve: Corn Gluten Mealversus X-SOY

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AFLA ZEN DON FUM OTA

102

1 0

1278

13 0

3195

344

20

2836

218

10 11 3 0

Gluten meal SBM SPCMYCOTOXIN CONTAMINATION ( µg/Kg)

SOURCE: Mycotoxin Survey Report 2012. In: All About Feed Magazine, v. 21, n.4, 2013.

SPC HAS MINIMUM RISK OF

MYCOTOXINS CONTAMINATION

AFLA: Aflatoxin ZEN: Zearalenone DON: Deoxynivalenol FUM: Fumonisin OTA: Ochratoxin

The prevalence and concentration of mycotoxins in soy products are extremely lower than corn

products

OTAFUMDONZENAFLA

25

18

32

43

26

86

64

20

95

86

8

90

10

30

81

Corn Gluten Soybean Meal CornPERCENTAGE OF POSITIVE

SOURCE: Mycotoxin Survey Report 2012. In: All About Feed Magazine, v. 21, n.4, 2013.

AFLA: Aflatoxin ZEN: Zearalenone DON: Deoxynivalenol FUM: Fumonisin OTA: Ochratoxin

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5 - Why should I buy X-SOY?Despite all benefits of soy protein concentrate:

Ÿ Selecta produces exclusively SPC

Ÿ Excellence in process manufacturing

- Continous line of production

Ÿ Unique Micronization Process

- No Damages for protein quality

Ÿ High Quality Standards

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For additional information, contact us: x-soy@selecta.com.br