Benefits of soy compounds and new ways to produce concentrate
One research team is studying the chemical compounds found in soybeans,
called isoflavones. These compounds have been linked with prevention and
treatment of several chronic diseases, including heart disease and cancer.
Until now, scientists have not known the exact chemical composition of
these compounds or how they function to prevent disease.
Clemson scientists are working to develop a reliable, precise, and reproducible method for quantifying the isoflavone content in soy before and after processing. They are also investigating how much soy must be eaten so that the isoflavones are available in beneficial amounts. This information can help scientists make dietary recommendations for soy and other foods that contain beneficial compounds.
A separate study is testing a new processing system to produce soy protein concentrate. Called ultrafiltration, the process was originally developed and patented by Clemson scientists for use in the fruit juice industry. The system uses a porous stainless steel membrane that produced up to 26 percent more soy protein than conventional processes, such as freeze-drying or evaporation. The ultrafilration system also requires less energy than conventional methods, so it offers a significant economical advantage over current methods of producing the protein concentrates.
Questions or comments: cuaims@clemson.edu
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