Ask for the protein of extruded soybean meal?

Should the protein content of soybean meal be higher or lower after puffing? I wonder if the landlord thinks that the rice has been cooked into rice, will the egg whites appear high or low? It is really possible to reduce it. There is a decrease, that is, the protein reacts with other substances such as sugar. -- I do not know who has measured the variation of amino acid composition of soybean meal and extruded soybean meal, can it really change? What is the coefficient of variation? Gjt108@163.com at 14:48 on 2009-9-29 added the following typos, soybean meal and extruded soybean meal unknown which measured amino acid composition variation line research report gjt108@163.com added the following typos at 14:48 on 2009-9-29 Jin Zhengyu, a research report on the variation of amino acid composition of soybean meal and extruded soybean meal, proved that the crude protein content of soybean increased after expansion, and the crude protein, crude fiber and calcium of raw soybean increased after extruded treatment. the content of phosphorus basically did not change. However, it may be related to the processing conditions, when the temperature is too high, it will lead to Maillard reaction and decrease the content of some amino acids. Reply "iron-monkey" to add, higher, but the difference is not significant. Li Defa interpreted it as a decrease in moisture-whether it has any effect on the content of crude fat, and whether it is possible to become lower! The crude fat content of liuminjia may also be reduced because some unsaturated fatty acids decompose easily at high temperatures. The crude fat content of liuminjia may also be reduced because some unsaturated fatty acids decompose easily at high temperatures. When we see puffed soybeans, there is still oil dripping under the puffing chamber, which is also an aspect of fatty acid loss. So when measuring crude fat, it will be on the low side compared with the theoretical value-- well, thank you! Thank you very much. It is of practical value.