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| Names |
Titles |
Amount Granted |
| Cheryan,
Munir |
Soy Protein Products by Ultrafiltration |
$18,000 |
|
Abstract: A novel method for the production
of soybean protein concentrates and isolates will be studied. The distinguishing
feature is the use of membrane technology instead of alcohol washing or isoelectric
precipitation. Preliminary experiments indicate yields of products are higher
and functional properties could be superior due to inclusion of the soy whey proteins
that are normally lost in the process and the mild process conditions. The permeate
from the membrane process could contain oligosaccharides, isoflavones and saponins
that could be recovered and purified relatively easily. This research will focus
on optimizing membrane processing parameters to maximize yield and minimize cost
of producing soy concentrates.
|
| Brewer,
Susan |
Investigation of the Interaction
of Modified Soy Protein Fractions with Wheat Starch Granule Components |
$18,000 |
Abstract: An understanding
of the interaction between pressure-temperature modified soy protein fractions
and wheat starch granules would aid in the development of improved soy protein
supplemented baked products. This will be accomplished by investigating the physiochemical
nature of wheat starch surface proteins and lipids when exposed to soy proteins.
Information obtained through binding studies will be correlated to protein structural
dynamics (e.g. surface hydrophobicity and binding constants). A starch granule
model system using polystyrene microspheres will be used to evaluate soy protein
interactions on a real time basis. Interaction data will then be corroborated
using a soy four supplemented sugar snap cookie produced with modified starch.
|
| De
Mejia, Elvira |
Genetics and Environmental Conditions
on the Concentration of the P34 Allergenic Soybean Seed Protein |
$ 7,000 |
Abstract: P34 is the human
allergen of soybean seeds and is present in processed food products that contain
soybean protein. The elimination of P34 from soybean seeds would enhance food
safety and make use of soybean products available to sensitive individuals; therefore,
it will increase consumer acceptability. This research is based on the hypothesis
that there are genetic differences among soybean lines for concentration of P34
protein, and those differences are modified by environmental conditions under
which the seeds are grown. The following specific goals are proposed : A. To determine
the presence, range of and concentration of P34 protein in selected and diverse
soybean accessions from the USDA Soybean Germplasm Collection. B. To evaluate
the effect of drought and environmental temperature on the concentration of p
34 protein. The identification of soybean lines containing null or very low amounts
of P34 can be important information for designing soy containing foods with no
allergenicity and may increase consumer acceptability of specific soy products.
|
| Westgren,
Randall E. and Sexten,
Julie |
Modeling Market Acceptance for Soy
Foods using Yogurt as a Baseline |
$14,000 |
Abstract: Demographics of
, and attitudes toward , soyfoods by heavy users not of Asian origin are remarkably
similar to those of early adopters and eventual heavy users of yogurt in the United
States. The proposed research will construct the product category life cycle for
yogurt products, including consumption data, attitudinal data, and information
on industry promotion schemes for yogurt over the past 35 years. This model will
be used as a baseline against which adoption and use patterns for soyfoods can
be compared as their lifecycle moves form the “innovators” through “early
adopters” and into the eventual growth phase. Changes in attitudes, product
positioning , and consumption patterns in yogurt can inform stakeholders in the
soyfoods industry about the value of generic and specific advertising, product
positioning, and long term consumer behavior.
|
| Lee,
Soo-Yeun |
Determining Taste Threshold range
for Soy Bioactive Compounds, Isoflavones and Saponins |
$18,000 |
Abstract: Although the many
health benefits of soy promise a great demand in the soy foods area, soy foods
are still a niche market, mainly due to their off-flavors. The main objective
of this study is to identify the major compounds responsible for the off-flavors
in soy. The conventional method of threshold testing will be compared to the signal-detection
theory method. The more efficient method will be used to measure the threshold
of various compounds in soy claimed to elicit bitter and astringent off-flavors
such as isoflavones and saponins. The objective of this study is directed towards
flavor analysis of soy ingredients or foods , one of the specific objectives of
the RFP. This study will not only enable us to quantitatively determine the compounds
which give off –flavors in soy, but also aid in developing new soy-based
food products with minimal off-flavors which could be successful in the U.S. market.
|
| Wansink,
Brian |
Marketing Soy Nutrition |
$5,000 |
|
Increasing the consumer acceptance of
soy is a multidisciplinary effort. It not only involves nutrition and food sensory
expertise, but also an understanding of food habits and the psychology of food
choice. Unless a person is calorie-deficient, the choice to eat soy is the choice
to not eat something else.
This project pulls together research that has been published in a wide variety
of academic journals. It brings it together in a manner that can help both academics
and soy food practioners better understand what needs to be done to help promote
the wider acceptance of soy.
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