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SR9085 - Determination of the
Functional (Value-Added) Components of Ontario Produced Soybeans, their
Soybean Oils, and By-Products for the Purpose of Developing Value-Added
Novel Soy Food Products for the Ontario Food Industry
Lead researcher
Dr. Chung-Ja C. Jackson, Lab. Services Div., University of Guelph (Editor's
Note 2010 - researcher's contact information not available)
Objectives
- To develop and validate rapid, effective analytical methods
for the isolation, identification and quantification of lignans
and lecithin components.
- To determine the concentrations of isoflavones, saponins, sterols,
tocopherols, 7S and 11S protein, total protein, total fat, carbohydrates,
ash, and lignans, and lecithin in Ontario grown soybeans, and
their by-products.
- To assess and quantify the functional (value-added) components
present in soybean oil, and by-products.
- To evaluate the value of soy by-products, which will help to
increase utilization by the Ontario soy food industry.
- To explore the methods for isolation and separation of saponins,
isoflavones and other components of soybean, its by-products and
soybean oil by using techniques such as Supercritical Fluid Extraction
(SFE) or Accelerated Solvent Extraction (ASE).
- To make recommendations to the soybean growers and processors
regarding possible production of value-added novel products from
soybean by-products and soybean oils.
- To determine the content of Tocopherol, Lecithin and lignans,
and for type and amount of genetic variation in soybeans grown
in multiple locations in Ontario.
- To initiate bi-parental crosses between pairs of genotypes to
study the inheritance of the concentration of lecithin, lignans
and tocopherols, once consistent genetic variation has been identified.
Expected benefits
- Analayses of value-added components will help in he promotion
and use of soy fods fo rhuman consumption in North America.
- Analyses will lead to the investigation of potential utilization
of soybean by-products and soybean-oil.
- With consumers becoming more informed about the health benefits
of consumer soy proudcts, the Ontario soybean industry and the
Ontario public both stand to gain from a greater, more diverse
supply of Ontario-based products.
Results
- Developed and validated a new analytical method for the determination
of phospholipids (PC, PE, PS, PI, and PA) by using HPLC with ELSD.
It can be used widely to test soybean varieties and by-products
in order to estimate the value-added components in them. It will
lead to commercial separation technique and the development of
facilities to isolate the phospholipid components for pharmaceutical
industries, which would have health benefits to humans.
- For the first time, determining the tocopherols in the Ontario
grown soybean varieties grown at different locations and in different
CHU zones to evaluate the influence environment and genetic factors
on these compounds. Our finding could help the soybean breeders
and growers decide what varieties to grow at what location and
in which CHU to maximize the yield of tocopherols in soybean seeds.
- Several possibilities of extraction and separation (or isolation)
of value-added components such as isoflavones, soyasapogenols,
tocopherols, phospholipids either from soybean itself or its by-products
could be exploited in Ontario. It is high time for Ontario to
be proactive and establish facilities that utilise soybeans and
its by-products for producing soy foods and other processed ingredients,
such as soy protein concentrates, soy protein isolates, and ready
to eat soy food products (e.g. "energy bars," snack
products for venting machines, etc.)
- From these phytochemical data, farmers , breeders and other
soybean researchers could gain much more information to produce
better and healthiersoybeans.
Related information
For more information:
Toll Free: 1-888-466-2372 ext. 64554
Local: (519) 826-4554
E-mail: research.omafra@ontario.ca
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