silk peptide Development of functional foods on hypotensive effect and facilitative blood circulation in utilization of Siegesbeckia glabrescens silk peptide.

摘要

PURPOSE: A process for preparing a functional product for lowering blood pressure and promoting blood circulation by mixing Siegesbeckia glabrescens Makino powder and a silk protein solution obtained from cocoon is provided. Whereby, the product is used for functional beverage and food. CONSTITUTION: Siegesbeckia glabrescens Makino is dried at 37deg.C for 24 to 48 hr, fumigated, concentrated at 50deg.C under vacuum to produce a Siegesbeckia glabrescens Makino extract. A cocoon is hydrolyzed with 1.5 to 2N hydrochloric acid at 100 to 110deg.C for 24 to 48 hr, neutralized and concentrated to a silk protein solution. The Siegesbeckia glabrescens Makino extract and silk protein solution are mixed to produce the titled functional product.