Research makes soy candidate for universal food protein
PEORIA, m. - A new
research program here will
be aimed at making soy protein - one that would fit
protein into a universal food international cuisines,- ap-
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RD3, Box9BN
Elizabethtown, Penna. 17022
Phone 1717-367-1834
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Sittner Cattle Oilers
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THE COWBOY
peal to personal tastes and
help balance the diet at a low
cost.
Many food products have
been developed using protein
from soybeans, a major
world protein source. But the
flavor of soy protein could
prevent more widespread
international acceptance in
the future.
Therefore, the long-range
goal of the new study is
development of a bland soy
protein. The research will be
conducted under a three
year cooperative agreement
between the American
Soybean Association
Research Foundation
(ASARF) and the
Agricultural Research
Service (ARS), United
States Department of
Agriculture.
Under terms of the
agreement, ASARF will
contribute $60,070 for the
'studies. Soybean producers
in many states provide funds
for ASARF- sponsored
research through their state
soybean checkoff programs.
ARS will recruit a Ph.D.
biochemist with education in
lipid chemistry and en
zymes. He will study the role
of compounds called
phospholipids in causing
bitterness in soy protein
foods.
Lipids are fat-like sub
stances; those that contain
phosphoric acids are
phospholipids. They are
among fat-related materials
that remain in soy flakes
after soy oil is removed.
ARS scientists at the
Northern Regional Research
Center in Peoria recently
SALE
CHARLES E. CROWE, JR.
Lancaster Farming, Saturday, August 6,1977 —
obtained the first evidence
relating oxidized lipids to
bitter flavors in soy flakes.
David J. Sessa, Kathleen A.
Warner and Joseph J.
Rackis isolated oxidized
compounds of the
phospholipid group and
found two of them strongly
bitter. Dr. Rackis says other
Northern Center studies link
enzymes to bitterness and
show that a solvent treat
ment followed by toasting is
not as effective in removing
bitterness as in removing
New heifer classes listed
HARRISBURG, Pa. - At
the Keystone International
Livestock Exposition,
November 5 through 11,
there will be a special breeds
heifer show. The special
breed classes are open to all
duly recorded or registered
animals that are not eligible
for the breed classes
provided. Cattle eligible for
exhibition in the special
breed classes must be duly
recorded with a recognized
breed association with
ownership requirements in
accordance with the
foregoing rules.
Heifers of breeds that
require specific weights
prior to registration must
submit a copy of the ap
plication for recordation,
complete with exception of
missing weights if the
animal is too young at the
time of entry to be weighted
and recorded. The above
exception does not apply to
Bar 6 Side Delivery Feeders
Kleanatron insect Controlers
Heavy Duty Farm Gates
Watering Systems
some other flavors from soy
flakes.
The cooperative studies
will follow these leads in
seeking to develop com
mercially feasible processes
to remove all objectionable
flavors from the high-protein
flakes.
Dr. Ken Bader, ASARF
executive director, Hudson,
lowa, and Everett H. Pryde,
oilseeds crops research
coordinator at the Northern
Center, will administer the
agreement.
animals eligible for recor
dation in their respective
breed association.
All breeds will show
together. The management
will weigh all heifers and
calculate the weight per day
of age prior to the judging.
No exhibitor will be awarded
more than two premiums in
any one class.
Classes are: 1. Junior
Heifer Calf, calved after
January 1, 1977; 2. Senior
Heifer Calf, calved between
July 1 and December 31,
1976; 3. Yearling Heifer,
calved between January 1
and June 30, 1976; 4.
Champion heifer; and 5.
Reserve Champion Heifer.
For more information,
entry blanks, and premium
lists contact: Keystone
International Livestock
Exposition, Farm Show
Budding, P.O. Box 3362,
Harrisburg, Pa. 17120; or
call 717-787-2905.
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