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This article in AJ

  1. Vol. 61 No. 4, p. 601-603
    Received: Dec 28, 1968

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A Modified Dye-Binding Method for Estimating Soybean Protein1

  1. T. Hymowitz,
  2. F. I. Collins and
  3. S. J. Gibbons2



Kjeldahl values that indicated 27 to 51% protein (N ✕ 6.25) were obtained in 95 soybean meal samples. A linear regression with modified dye-binding values as independent variables was fitted to the percent protein data obtained by the Kjeldahl method. The correlation coefficient was 985.

Analysis of variances of modified dye binding and Kjeldahl values showed that high drying temperature reduced the percent protein obtained by the dye-binding method, but had little effect on the protein determined by Kjeldahl. At room temperature, there were no significan differences in values among the Kjeldahl, modified dye-binding and Smalley soybean check series.

The modified dye-binding method can be used to estimate the protein fraction of soybean meal, or to obtain equivalent Kjeldahl values for protein estimation.

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