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A new refining process for soy protein yields a protein so pure
it rivals synthetic proteins used by the pharmaceutical industry.
That same protein also has great food potential--it could be whipped,
for example, into fat-free desert topping. The industry standard
for concentrated soybean protein is about 60 percent purity. ARS
scientists worked out the new process that results in a snow-white
powder of nearly 100 percent pure protein. Researchers have been
using a high-protein soybean called Prolina to test the process.
Currently, Prolina is being tested by soybean farmers who can
earn premiums for the protein content of their seeds. Prolina
is high in 11 proteins, which makes it easier to whip the protein
or turn it into cheese substitutes and other fat-free foods. Also,
the refining process can produce amino acids with such purity
that they might supplement animal feeds or provide the pharmaceutical
industry with an inexpensive alternative to synthetic amino acids.
Soybean and Nitrogen Fixation Research, Raleigh, NC
Prachuab Kwanyuen, (919) 515-2734
A new antibacterial agent for cotton products uses peroxide to
kill microbes and magnesium and retain the antibacterial properties
for over 50 washes. ARS scientists developed the antibacterial
agent that makes cotton more resistant to odor-causing germs.
Normally, industries such as diaper services use a chemical wash
every time they clean diapers to impart antibacterial properties.
But now, the odor resistance can be "built in." Other
potential markets for the antibacterial treatment--which is available
for commercial licensing--could include athletic wear such as
socks or shoe insoles. (Patent Application 08/580,230)
Southern Regional Research Center,
New Orleans, LA
Tyrone L. Vigo, (504) 286-4407
Flavors, fragrances or medicines may soon be encapsulated in beads
of starch made by a new process. The compounds could be easily
released when the starch contacts water, such as when soup mix
is added to boiling water or when a person drinks water to swallow
a pill. Scientists call the biodegradable beads "microcellular
foam." The beads are rigid white spheres ranging from the
size of a salt grain to that of a peppercorn. With a network of
tiny pores and cells, the beads quickly absorb flavorants or other
compounds. Other potential uses include dispensing pesticides
or absorbing spilled chemicals. Starch is already used to encapsulate
food flavorants. But one commonly used method requires heating
the mixture. This can cause flavor loss. The ARS approach doesn't
require heating. And, it may prove less expensive than a different
technique that relies on starch-derived molecules called cyclodextrin
polymers. ARS scientists are experimenting with wheat and corn
starches and say the process might also apply to starch from potatoes,
peas, tapioca and other grain and vegetable crops. (Patent Application
08/499,592)
Cereal Product Utilization Research, Albany, CA
Gregory M. Glenn/Donald A. Stern, (510) 559-5677
Last updated: July 10, 1996
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