Soy protein isolate (SPI) is a widely used food ingredient and is made by extracting soy flour (SF) under slightly alkaline pH, followed by precipitation, washing, and drying. Soy foods and foods containing soy protein ingredients have great potential in the prevention of cardiovascular diseases and cancers. These health benefits have been attributed to isoflavones in soy protein ingredients. However, the current processing techniques were developed many years ago without this knowledge. The objective of this study was to investigate the mass balance of different isoflavones during manufacturing of SPI and to provide basic information to assist further development efforts leading to preservation of soy isoflavones in soy protein ingredients. The study revealed that only about 26% of the total isoflavones in SF remained in SPI. The percentages of total isoflavones lost during extraction, precipitation, and washing were 19, 14, and 22%, respectively. Washing was the step where most isoflavones were lost. The isoflavone profile of the SPI was different from that of SF. The former contained much more aglucones (genistein and daidzein), while the latter had almost none. The high content of aglucones in SPI was probably due to the hydrolysis of glycosides. JAOCS 75, 337-342 (1998).

The ability to predict material removal rates in chemical mechanical planarization (CMP) is an essential ingredient for low cost, high quality IC chips. Recently, models that address the slurry particles have been proposed. We address three such models. The first two differ only in how the number of active particles is computed. Both assume that pad asperities are identical and nonrandom. The third is dynamic in accommodating changing pad properties. For larger mean particle size (diameter), the role of the standard deviation of particle size distribution is uncertain. The dynamic behavior of the third model is compared with experimental observations.

The effects of hydrothermal cooking (HTC), a steam-injection process otherwise known as jet cooking, on the calcium salt coagulation properties of soymilk were determined. Full-fat soymilk was processed at five different conditions (traditional kettle cooking at 100°C for 5 min, HTC at 100°C for 20 s, HTC at 134°C for 26 s, HTC at 154°C for 31 s, and HTC at 162°C for 35 s) and coagulated at four calcium chloride concentrations (0.05, 0.10, 0.20, and 0.30%). Tofu yields and recoveries of dry matter and protein in the coagulated curd followed similar trends with increasing calcium chloride concentration, namely, an initial increase rising to a peak followed by a decrease. HTC-processed soymilks, especially those processed at high temperature (162°C), gave lower tofu yields and lower recoveries of dry matter and protein in tofu. HTCprocessed soymilks, especially those processed at 134°C or higher, resulted in very soft, fragile, and adhesive tofu. The high calcium salt tolerance of HTC-processed soymilk might be used to improve dispersion stability of calcium-fortified soy-based dairy analogs.

A high-performance liquid chromatography/evaporative light scattering detection (HPLC/ELSD) method was developed to determine natural forms of soyasaponin B with (␣ ␣ ␣ ␣ ␣g, ␤ ␤ ␤ ␤ ␤g, ␤ ␤ ␤ ␤ ␤a, ␥ ␥ ␥ ␥ ␥g, ␥ ␥ ␥ ␥ ␥a) and without (V, I, II, III, IV ) 2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) in soybean. The coefficient of variance of intra-day assays was < 9.51% and that of inter-day assays was < 10.91%. The soyasaponin I was used as external standard for quantification of all soyasaponins because it was established that their ELSD signal responses were essentially the same under the specific operating conditions. The extraction conditions were optimized and the extract storage conditions were established for analysis of soyasaponin Bs in their natural state. The energy of activation of soyasaponin ␤ ␤ ␤ ␤ ␤g was 40.76 kJ/mol. The recovery rates for soyasaponin I and II were 98.3% and 93.1%, respectively. The average of total soyasaponins content from 5 soybean samples was 3.37 mol/g with ranges from 2.78 to 4.03 mol/g. This method is simple and easy to use, and the sample preparation takes less time than existing methods.