Center for Crops Utilization Research
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Using the wet processing pilot plant for extracting the two major proteins in soybeans Soy Protein FractionationCCUR scientists have developed a new process to easily extract two powerful proteins from soybeans: glycinin and beta-conglycinin. These powerful proteins could boost the nutritional value of different foods. They could be added to ice cream, protein drinks, power bars, bread, non-dairy cheeses, and luncheon meat. These proteins could also play a role in the well-being of consumers by maintaining body weight and preventing certain diseases and cancers. |
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Center for Crops Utilization Research, (515) 294-0160, 1041 Food Sciences Building, Ames, IA 50011
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