Method for preparing emulsion gel containing quercetin from soybean protein through extrusion pretreatment

• Main Authors: XU JING, FU MAOHUI, RUAN XINXUAN, ZHANG XIAOSONG, WANG JUBING, ZHAO QINGSHAN
• Format: Patent
• Language: Chinese; English
• Published: 03.02.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

The invention relates to a method for preparing quercetin-containing emulsion gel by carrying out extrusion pretreatment on soybean protein, belonging to the technical field of soybean protein processing. In order to carry quercetin and improve the antioxidant activity of quercetin, the invention provides a method for preparing quercetin-containing emulsion gel through extrusion pretreatment of soybean protein, and particularly relates to a method for preparing the quercetin-containing emulsion gel by taking defatted natural soybean protein as a raw material and utilizing extrusion-alkaline polyphenol covalent binding composite modification of the natural soybean protein, so as to obtain the quercetin-containing emulsion gel. And preparing the emulsion gel containing quercetin from the soybean protein subjected to compound modification. According to the method, the emulsifying property and the gel property of the soybean protein are further improved, so that the prepared emulsion is more excellent in gel carr