The production manager stated that only 43 soybean meal can be produced due to heat damage Two reasons account for this Firstly buyers often pay more attention to the quality of 46 soybean meal a

The production manager has indicated that only 43% soybean meal can be produced due to heat damage, which can be attributed to two reasons. Firstly, buyers tend to prioritize the quality of 46% soybean meal and may reject the product if it fails to meet their standards. Secondly, producing 46% soybean meal requires the removal of the seed coat, which necessitates heat treatment to eliminate anti-nutritional factors such as urease. However, the heating process cannot be altered due to limited production capacity and other constraints. While the seed coat has minimal impact on protein solubility, the cotyledons' protein, lacking the protective layer of the seed coat, is more susceptible to denaturation during the heat treatment, resulting in decreased solubility. Therefore, to ensure optimal quality, the factory chooses to produce 43% soybean meal