Soy Protein for Milk Replacers

Abstract

Fully-cooked soy flour contains an inactive form of trypsin inhibitor that is converted to an active form in the pH range of 7 to 9. This inhibitor can be destroyed by heating file soy flour in water, but the extent of destruction appears to be partially dependent on the concentration of flour in the water. The presence of trypsin inhibitor in htUycooked soy flour is offered as a possible explanation for the observation that newborn calves often do not perform well on milk replacers containing large cFtantities of this product.