October 17, 2002
Two UNL Graduate Students Win Innovative Uses of Soybean Contest
LINCOLN, Neb. — Two University of Nebraska-Lincoln graduate students received top honors in the 2002 Innovative Uses of Soybean Contest.
Sandun Fernando of Sri Lanka, a biological systems engineering doctoral student, won the contest with his improved soybean oil-based industrial lubricant. Federico Vartorelli of Argentina, a plant breeding and genetics doctoral student, earned runner-up for his product, Soy D-Zert, a soy-based cherry gelatin and soy-based chocolate and vanilla puddings.
The Nebraska Soybean Board and the university's Industrial Agricultural Products Center sponsor the annual contest, which is open to students at all Nebraska colleges and universities.
Fernando's product is an improved version of many commercially available soybean oil-based lubricants on the market today. Fernando found a way to chemically modify his soybean oil-based lubricant to resist a destructive chemical process called oxidative polymerization. In this process, oxygen changes the oil's molecules and causes the oil to solidify. This limits its use in many high-temperature industrial applications, such as the pumps in irrigation wells that provide water for center pivot and gravity irrigation.
"Farmers using commercially available soy drip oils began to face problems with the formation of gummy-like substances that eventually led to maintenance difficulties," Fernando said. Drip oil lubricates the shaft bearings as the pump pushes water to the surface.
Fernando studied the problem with guidance from Milford Hanna, UNL biological systems engineer and director of the Industrial Agricultural Products Center. In 1992, Hanna teamed with other NU Institute of Agriculture and Natural Resources researchers, private business and farmers to test the potential for using soybean oil as a drip oil. It proved to be a good lubricant, but was vulnerable to oxidative polymerization.
Fernando subjected his chemically modified product and commercially available soybean-based lubricants to high-temperature treatments of 185 degrees for 14 days. Results showed his improved product was significantly more stable than commercially available drip oils.
"I had great direction from Dr. Hanna," Fernando said. "He was my mentor on the product."
Soy-based lubricants are an environmentally friendly alternative to petroleum drip oil made from locally grown, renewable resources. Developing a way to make them more stable under high-temperature conditions should help expand their use.
"Because the university and the state are based on agriculture – I wanted to add value for soy oil," Fernando said. He's also working on a soybean oil lubricant for jet engines.
Fernando has submitted paperwork that is the first step in pursuing a patent of his invention through the university. He was awarded $3,500.
Vartorelli studies plant breeding and genetics with George Graef, IANR soybean breeder and geneticist. Vartorelli wanted to develop a nutritious, high protein soy food product. He had two things in mind: children's protein needs and soy's protein value as an animal protein replacement.
"So I thought gelatin," Vartorelli said. "Gelatin is offered worldwide and it's delicious."
Vartorelli found a way to replace the collagen in gelatin, which is derived from swine byproducts, with a soy isolate. Collagen, although a good ingredient to keep fingernails strong, has no essential amino acids or protein, he said.
Vartorelli said his product, which he calls Soy D-Zert, could benefit many people around the world.
"In Europe, the market for (gelatin) started to decrease because of mad cow disease. Jewish and Muslim people also are unable to eat gelatin because it uses (the pork product) collagen. And children need protein. It's a good product that could include protein in kids' diets in developing countries."
Vartorelli used the same soy isolate in pudding and replaced the milk in pudding with non-dairy creamer to make it a 100 percent vegetable product.
Soy D-Zert, including cherry gelatin and chocolate and vanilla puddings, provides 42 percent of a child's daily protein requirement and 100 percent of daily isoflavone requirements, he said.
Vartorelli was awarded $2,500. He hopes to find a corporate partner to further develop his product.
Loren Isom, technical assistance coordinator for the Industrial Agricultural Products Center, said both entries are innovative. Similar soy-based products are available but these entries provide significant advantages.
"Sandun's entry directly addresses the polymerization problem, and his supporting research illustrates the significant improvements over commercially available soybean-based lubricants," he said.
"In the case of the Soy D-Zert, other soy-based products are available but on a very limited basis. These products also have characteristics that are limiting their market acceptance," Isom said.
Nebraska college and university students can enter the 2003 contest until April 30, 2003. Cash prizes will be awarded for first place, runner up and honorable mention. There is no entry fee.
Entries will be evaluated by a team of UNL faculty and the Nebraska Soybean Board, which will present the award.
Contestants may work with an advisor or professor, individually or as a team. Entries must include a written report describing the product and how it was developed, the projected market impact of the product and a product sample. Students are encouraged to contact Isom to review entry concepts and coordinate research and product development efforts with an appropriate faculty advisor.
For more information, visit the Innovative Uses of Soybeans Contest Web site or contact Isom at (402)472-8187 or lisom@unl.edu.
The Industrial Agricultural Products Center is part of NU's Institute of Agriculture and Natural Resources.
10/17/02-SA Loren Isom
Industrial Agricultural Products Center Technical Assistance Coordinator (402) 472-8187
 
Sandi Alswager Karstens IANR News and Photography (402) 472-3030
Department:
Biological Systems Engineering
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