Nitrogen solubility test

Group I. This includes the lower members of the various homologous series (4-5 atoms in a normal chain) that contain oxygen and/or nitrogen in their structures they are soluble iu water because of their low carbon content. If the compound is soluble in both water and ether, it would also be soluble in other solvents so that further solubility tests are generally unnecessary the test with sodium bicarbonate solution should, however, be performed (see Section XI,6). 

Functional property tests were conducted in duplicate. AACC (21) methods were used for the determination of water hydration capacity (Method 88-04) and nitrogen solubility index (NSI) (Method 46-23). Oil absorption capacity was measured by the procedures of Lin et al. (22) and oil emulsification by a modification (22) of the Inklaar and Fortuin (23) method. Pasting characteristics of 12.0% (w/v, db) slurries of the flours and processed products were determined on a Brabender Visco/Amylograph (Method 22-10). The slurries were heated from 30 to 95°C before cooling to 50°C to obtain the cold paste viscosity value. Gelation experiments were conducted by heating 15% (w/v db) slurries in sealed stainless steel containers to 90°C for 45 min in a water bath C3). 

Sekul et al. (29) studied the nitrogen solubility properties of enzyme-hydrolyzed peanut proteins. A deionized water dispersion of peanut flour (1 10, w/v) was treated with papain (0.5% total volume) at 45OC for 15 min. Solubility was tested over a range of pH 1 to 9. In general, papain treatment improved solubility at all levels examined except pH 2 and 8 (Figure 6). 

Laboratory tests such as urease activity, protein dispersibility index (PDI), nitrogen solubility index (NSI), thiamine, and water absorption have been found valuable in monitoring daily production for protein quality. But biological chick and/or rat assays are the only reliable means currently available for predetermining the nutritional value of whole soybean protein they must be conducted periodically to verify results of chemical tests (31). If whole soybeans are to be used in a mixture containing 20% or more soybean meal, 5% or more urea, and 20% or more molasses, or an equivalent mixture, and exposed to hot, humid storage conditions, it is advisable that the urease activity of the whole soybeans not exceed 0.12 increase in pH (31). Extruded or roasted soybeans properly treated for cattle to increase bypass protein should have urease values of less than 0.05 pH rise. A urease rise of 0.05-0.20 is an indication of proper treatment for swine and poultry. 

The protein solubility test (KOH) or nitrogen solubility index (NSI) is an indicator of solubility of protein in an alkaline solution of potassium hydroxide (KOH). It indicates the percentage of total nitrogen (protein) that is soluble. Protein solubility is important for tofii and soymilk production and for estimating the level of toasting or damage in soybean meal. Soybean meal should have a protein solubility index when... 

Identification of Amines.—When the qualitative analysis of a substance shows that it contains nitrogen the test for amines should be applied. If the substance is soluble in water and crystalline it may be a salt of an amine. This may be determined by adding a solution of sodium hydroxide, when, if the compound is a salt, the amine will be set free. If an amine is... 

Nitrogen and sulphur absent, (i) If only one halogen is present, acidify with dilute nitric acid and add excess of silver nitrate solution. A precipitate indicates the presence of a halogen. Decant the mother liquor and treat the precipitate with dilute aqueous ammonia solution If the precipitate is white and readily soluble in the ammonia solution, chlorine is present if it is pale yellow and difficultly soluble, bromine is present if it is yellow and insoluble, then iodine is indicated. Iodine and bromine should be confirmed by the tests given below. 

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