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. [1] [2]
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. [3]
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. [4]
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