A. Ohishi et al., DETECTION OF SOYBEAN ANTIGENICITY AND REDUCTION BY TWIN-SCREW EXTRUSION, Journal of the American Oil Chemists' Society, 71(12), 1994, pp. 1391-1396
Antiserum toward soybean meal was prepared by feeding a soybean meal d
iet containing large amounts of antigens to calves. The antiserum was
used to develop a sensitive detection method for soybean meal antigens
by competitive inhibition enzyme-linked immunosorbent assay. With thi
s method, the effectiveness of twin screw extrusion cooking in reducin
g antigenicity in soybean meal was examined. Antigenicity was reduced
to 0.1% of the original activity by extrusion cooking with screws cont
aining kneading-disc elements and die-end temperatures exceeding 66 de
grees C. Electrophoretic analysis of the cooked meal indicated that th
e reduction in antigenicity was due to degradation of protein structur
es, particularly those with molecular weights exceeding 40 kDa.