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AOCS Standard Procedure Ba 10b-09
Reapproved 2017
Protein Dispersibility Index (PDI)

This method determines the dispersible protein in soybean products under the conditions of the test. In contrast to the alternate slow-stir method for Nitrogen Solubility Index (NSI), AOCS Official Method Ba 11-65, because of the faster stirring technique used in this method, will give generally higher results.

Applicable to ground soybeans, whole or ground full-fat or extracted flakes, full-fat and defatted soy flours and grits, and soybean meal. This method has been revised to reflect changes in available mixers detailed in previous versions of this method. The results obtained using this method are highly dependent upon the equipment used and should be instituted appropriately.1