PROTEIN ISOLATE HAVING AN INCREASED LEVEL OF ISOFLAVONE COMPOUNDS AND PROCESS FOR PRODUCING THE SAME

摘要

The present invention relates to the production of an isoflavone enriched vegetable protein isolate in which the weight ratio of material to extractan t is controlled and washing of the acid precipitated protein curd is avoided or minimized to provide an increased level of isoflavones in the protein isolat e.