S9633

Soybean flour

Type I

• Synonym(s): Soy flour, Soybean meal, Soybean protein powder
• UNSPSC Code: 12352202
• NACRES: NA.81
• MDL number: MFCD01191668
• Form: powder
• Biological source: Glycine max (soybean)

Properties

• biological source: Glycine max (soybean)
• Quality Segment: 300
• type: Type I
• form: powder
• composition: Protein, ~52% (85+% dispersible and 1% fat.)
• application(s): microbiology

Description

General description

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.

Application

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

Biochem/physiol Actions

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

Preparation Note

Not roasted

Safety Information

• Storage Class: 11 - Combustible Solids
• wgk: WGK 3
• flash_point_f: Not applicable
• flash_point_c: Not applicable
• ppe: Eyeshields, Gloves, type N95 (US)