ShaySoy Quality Control:

The whole soybeans that are used for production of ShaySoy must be heated to deactivate antinutritional factors such as trypsin inhibitors and lectin. Inadequate heating fails to completely destroy the antinutritional factors, which may have a detrimental impact on animal performance. Excessive heating reduces the availability of lysine (via the Maillard reaction) and possibly, to a lesser extent, other amino acids. Laboratory tests are thus needed to determine whether samples of soybean have received adequate, but not excessive, heat treatment. Of tests commonly used, the evaluation of Urease Activity (UA) is the easiest to perform, and is especially useful in detecting underprocessed ShaySoy. It is less reliable for detecting overprocessed ShaySoy. For determination of heat overprocessing, Nitrogen Solubility Index (NSI) of ShaySoy, give some indication about the amount of denaturation of the protein.

Determination of Trypsin Inhibitor in soybeans is another test for determining overprocessing or optimum heat usage during the processing. By means of this method, the total and the residual trypsin inhibitor activity is determined under the test conditions stated.

All of the tests for ShaySoy quality control are performed in the Shayan well equipped laboratory under international SOPs.