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The Protein Dispersibility Index (PDI) is a means of comparing the solubility of a protein in water, and is widely used in the soybean product industry. A sample of the soybeans are ground, mixed with a specific quantity of water, and the two are then blended together at a specific rpm for a specific time. The resulting mixture and original bean flour then have their protein content measured using a combustion test, and the PDI is calculated as the percentage of the protein in the mix divided by the percentage in the flour - a PDI of 100 therefore indicates total solubility. 〔(【引用サイトリンク】title=University of Illinois Extension - Soy in Animal Nutrition Databases )〕 It has been shown that the PDI can be affected, not only by the type of soybean used, but also by manufacturing processes - heat has been shown to lower the PDI. 〔(【引用サイトリンク】title=Protein dispersibility index as an indicator of adequately processed soybean meal )〕 The PDI required of a soyflour is dependent on the purpose to which the soybeans are to be put. Manufacturers of soymilk and tofu products want a high PDI to ensure the maximum protein content in their products. However, manufacturers of soy-based fish feed require a low PDI to avoid loss of valuable protein into the surrounding water. 〔(【引用サイトリンク】title=Protein Dispersibility Index (PDI) As A Quality Control Measure For Soy Flour Used In Brown Trout Starter Feed )〕 ==References== * Dudley-Cash, W.A. 1999. Methods for determining quality of soybean meal protein important. Feedstuffs. 71(1):10-11. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Protein dispersibility index」の詳細全文を読む スポンサード リンク
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