Introduction of Low-temperature Soybean Meal Solution
Advanced sub-critical extraction technology to produce high-quality low-temperature soybean meal.
The process has the characteristics of:
(1) The temperature is relatively low;
(2) The time is short;
(3) The degree of protein denaturation is low, and the NSI index is maintained at a high level, which improves the utilization rate of protein.
(1) The temperature is relatively low;
(2) The time is short;
(3) The degree of protein denaturation is low, and the NSI index is maintained at a high level, which improves the utilization rate of protein.
soy protein isolate disperse type
soy protein concentrate
soybean tissue protein
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