Protein rich in flavone and application thereof in preparation of healthcare foods

Abstract

Protein rich in flavone and application thereof in preparation of healthcare foods are provided and belong to the field of foods. The protein rich in flavone is prepared by (1) preparing an aqueous solution of common soybean isolate protein; (2) preparing an aqueous solution of polysaccharides and (3) adjusting a pH value with an acid and freeze-drying a product. The application of the protein rich in flavone in preparation of healthcare foods is also provided. The protein rich in flavone has high nutrition value, the highest total flavone content can be 12.14 mg / g, and the highest flavone content of healthcare protein foods prepared by utilizing the protein rich in flavone can be 110.7 mg / 100 g.

Description

Technical field [0001] The invention belongs to a food, and specifically relates to a protein rich in flavonoids and its application in preparing health foods. Background technique [0002] The discovery of flavonoids has a long history. As early as the early 1930s, a European medicinal chemist inadvertently obtained a white crystal while studying the ethanol extract of lemon peel and named it "vitamin P". Animal experiments have confirmed: Vitamin P's ascorbic effect is 10 times better than that of Vitamin C. Two years later, scientists further discovered that vitamin P is actually a mixture of flavonoids rather than a single substance, so some people later changed the name of vitamin P to citrin. According to later studies, citrin contains a variety of flavonoids, and its main component is hesperidin. [0003] Flavonoids are widely found in certain plants and berries in nature, with a total of about 4,000, and their molecular structures are not the same, such as rutin, hesperi...

AI Technical Summary

Problems solved by technology

[0009] However, according to Variations in isoflavone levels in soy foods and soy proteinisolates and issues related to isoflavone databases and food labeling. (JAgric Food Chem, 2003,51(14):4146-4155.), most of the existing common protein foods Lack of flavonoids, for example, the flavonoid content in tofu is only 27.9mg / 100g, the flavonoid content in soybean cheese is also less than 40mg / 100g, and the flavonoid content in soy milk and soy milk is even lower, generally less than 10mg / 100g