S9633

Soybean flour

Type I

• Sinónimos: Soy flour, Soybean meal, Soybean protein powder
• Número MDL: MFCD01191668
• Código UNSPSC: 12352202
• NACRES: NA.81

Propiedades

• origen biológico: Glycine max (soybean)
• tpo: Type I
• Formulario: powder
• composición: Protein, ~52% (85+% dispersible and 1% fat.)
• aplicaciones: microbiology

Descripción

Descripción general

Soybean flour is produced from the leguminous plant, soybean. It is a source of nine essential amino acids and has lesser carbohydrates and fat. Soybean flour is an excellent protein source. It is highly bioavailable and its isoflavone content prevents cardiovascular problems.

Aplicación

A defatted, slowly available protein nutrient.

Soybean flour has been used:

• for optimizing Triton X-114 (TX-114) based lipopolysaccharide (LPS) extraction
• as a protein supplement in the in vitro fermentation of rumen fluid
• as a protein supplement in batch culture of bovine digesta to assess its degradation

Acciones bioquímicas o fisiológicas

Some studies have shown that soybean flour can be carcinogenic and induce pancreatic cancer in rats.

Nota de preparación

Not roasted

Información de seguridad

• Código de clase de almacenamiento: 11 - Combustible Solids
• Clase de riesgo para el agua (WGK): WGK 3
• Punto de inflamabilidad (°F): Not applicable
• Punto de inflamabilidad (°C): Not applicable
• Equipo de protección personal: Eyeshields, Gloves, type N95 (US)