**3. Materials and synthesis**

#### **3.1 Reagents**

320 Soybean Physiology and Biochemistry

When the farmer sells soybeans to a grain dealer, the beans may then go to a number of ultimate destinations. When processed, a 60-pound bushel will yield about 11 pounds of crude soybean oil and 47 pounds of soybean meal. Soybeans are about 18% oil and 38% protein. Because soybeans are high in protein, they are a major ingredient in livestock feed. Most soybeans are processed for their oil and protein for the animal feed industry. A smaller percentage is processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are also used

Fuel for diesel engines can be produced from soybean oil with simple processing. Soy biodiesel is cleaner burning than petroleum-based diesel oil. Its use reduces particulate emissions, and it is non-toxic, renewable and environmentally friendly. Soy crayons made by the Dixon Ticonderoga Company replace the petroleum used in regular crayons with soy oil making them non-toxic and safer for children. Candles made with soybean oil burn

Soy oil produces an environmentally friendly solvent that safely and rapidly removes oil from creeks, streams and shorelines without harming people, animals, and the environment. Soy is an ingredient in many industrial lubricants, solvents, cleaners, and paints. Soy ink is superior to petroleum-based inks because soy ink is not toxic, is renewable and also environmentally friendly. Furthermore, it cleans up easily. Soy-based lubricants are as good as petroleum-based lubricants, but can withstand higher heat. More importantly, they are non-toxic, renewable and environmentally friendly. Soy-based hydraulic fluid and rail flange lubricants are among the more recent products developed

Soy-based foams are currently being developed for use in coolers, refrigerators, automotive interiors and even footwear. Beginning in October 2007, Ford Mustangs rolled off the production line with soy flexible foam in the seats. (2009 Annual Report of the North

Textured or textures vegetable protein (TVP), also known as textured soya protein (TSP), soy meat, or soya meat is a meat analogue or nutritious meat extender made from defatted soy flour, a by-product of extracting soybean oil. It is quick to cook, with a protein content

TVP is made from a mixture of proteins extracted primarily from soybeans, but also cotton seeds, wheat, and oats. It is extruded into various shapes (chunks, flakes, nuggets, grains, and strips) and sizes, exiting the nozzle while still hot and expanding as it does so.

TVP can be made from soy flour or concentrate, containing 50% and 70% soy protein respectively, and is relatively flavorless. Both require rehydration before use, sometimes with flavoring added in the same step. TVP is extruded, causing a change in the structure of the soy protein which results in a fibrous spongy matrix that is similar in texture to meat. In its dehydrated form TVP has a shelf life of longer than a year, but will spoil within several days after being hydrated. In its flaked form TVP can be used similarly to ground meat.

**2.7 How soybeans are used** 

in many non-food (industrial) products.

longer but with less smoke and soot.

Carolina Soybean Producers Association)

equal to that of the meat, and contains no fat. (Riaz, 2006)

(Hoogenkamp & Wallingford, Oxon, 2005; Endres, 2001)

with check-off funds.

**2.8 Textured soya** 

(Foote, 1996)

Fe(NO3)3, NiCl2, CuSO4, HgCl2, CdSO4, Pb(NO3)2 and EDTA (Etilenediaminetetraacetic acid), purchased from Sigma-Aldrich, were used without any further purification. Textured soya was purchased. Mili-Q water (18.2 Ω) was used throughout the experiment.
