Center for Crops Utilization Research

Information Home About News Research Facilities Services Industry Assistance Faculty & Staff Roster Sponsors Resources Employment Got a question? Contact us at (515) 294-0160 or ccur@iastate.edu .	Soybean Utilization Research Associated faculty within the Food Science, Chemical Engineering, and Biochemistry & Biophysics departments at Iowa State University (ISU) have conducted research on the processing of soybeans into oil, starch, and protein products. The goal is to develop new ways to add value to processed soybeans. Two main research areas are focused on making improvements to processing technologies and the development of new soy-based products. This is especially important as new varieties of soybeans are developed which have improved oil, protein, or starch content. Faculty and graduate students work with private and public organizations on cooperative research projects. Recent projects have focused on: Waste recovery in processing soybean oil Use of full-fat soy flour from specialty soybeans Introduction of exotic fatty acids into soybean oil Soybean protein plastics Oxidative stability of soy-based lubricants Optimizing esterified soybean oils for biofuels and developing catalysts Elevating saturated fat content soybean oils to avoid hydrogenation that produces harmful trans-fatty acids Isoflavone analysis of various soy products Effects of phytoestrogens in soy foods Furanoid fatty acids and their roles in the flavor stability of soybean oil Soybean Utilization Poster: Products in which soybeans areused (PDF) All rights reserved, for educational non-commercial use only.