Poudre de protéine de haricot Mung 80%

Qu’est-ce que la poudre de protéine de haricot Mung?

La poudre de protéine de haricot Mung est une poudre de protéine végétale fabriquée à partir de graines de haricot Mung, raffinée par pasteurisation, séchage par pulvérisation et autres procédés. La protéine de haricot Mung contient de la globuline, du gluten, des protéines claires et des protéines solubles dans l’alcool, la globuline et les protéines claires ayant la teneur la plus élevée, et le profil en acides aminés de la protéine claire est proche de celui du corps humain. La protéine de haricot Mung contient divers acides aminés, y compris la lysine, l’isoleucine, la leucine, la méthionine, la cystéine, la phénylalanine, la thréonine et la valine. C’est une protéine végétale naturelle de haute qualité.

La poudre de protéine de haricot Mung fournie par Green Spring Technology provient de haricots Mung biologiques de haute qualité produits dans le nord-est de la Chine, qui est riche en 18 acides aminés requis par le corps humain, nutritionnellement équilibré, riche en lysine, faible en gras, sans sucre, sans cholestérol et facile à absorber. Il a de bonnes propriétés d’absorption d’eau, d’émulsification et de gel, et a été utilisé dans le divers traitement des aliments.

Fondée en 2000, Green Spring Technology s’engage à fournir à ses clients des extraits de plantes naturels, sûrs et biologiques. Nous avons un processus interne rigoureux de contrôle de qualité et organisons la production suivant ISO, HACCP, et d’autres normes de qualité. Green Spring a mis en place un système de traçabilité parfait, tous les produits peuvent être tracés. Green Spring a obtenu de nombreuses certifications telles que Halal, casher, COSMOS, BRC, IFS, FDA, ISO, etc. Des rapports de tests de tiers faisant autorité sont disponibles.

Spécification: 

Règlement:

Il est conforme à la réglementation de l’ue.

Benefits:

Boosting Immunity

In today's society, immunity is at the forefront of people's health claims. Proteins are an important component of immune-boosting substances. Through an experiment on the relationship between mung bean protein and the immunity of mice, it was found that mung bean protein can prolong the survival time of mice in normobaric hypoxia, promote the phagocytosis of their lymphocytes, and then improve the phagocytosis of their macrophages, which is deduced to be that mung bean protein can promote the enhancement of the immunity of the organism, and enhance the quality of the human body.

Mung bean procyclic proteins obtained by isolation and purification using ion exchange chromatography have strong anti-plant pathogenic fungal activity. Mung bean polypeptide can significantly prolong the survival time of mice in normobaric hypoxia and the survival time after nitrite poisoning; it can improve the proliferative force of mouse lymphocytes, the number of antibody-producing cells in the spleen, the hemolytic value of half and the phagocytosis ability of macrophage cells, to improve the immunity of mice. Adding mung bean polypeptide to the sports drink fed to mice can make the liver glycogen in the body of mice increase, and make the accumulation of blood lactic acid inhibited, mung bean polypeptide can improve the immunity of animals and even the human body.

Antioxidant

The antioxidant capacity of the organism is closely related to disease and aging, and antioxidant is also a basic requirement for people who expect to maintain good health. Comparing the proteins from numerous sources, mung bean protein shows better antioxidant properties. Mung bean protein, when broken down into amino acids in the body, has a considerable free radical scavenging capacity of 70 percent, which is 25 percent higher than proteins from rice sources. The study further showed that as the breakdown of mung bean protein deepened, its free radical scavenging capacity further increased.

Blood Pressure Control

Numerous studies have shown that mung bean polypeptide can significantly inhibit the activity of the converting enzyme ACE. Gavage experiments with mung bean polypeptide on spontaneously hypertensive mice revealed a significant decrease in the systolic blood pressure of the heart of the mice. The inhibition rate of ACE was obtained as high as 89.5% by reverse high-performance liquid chromatography (RP-HPLC) using Alcalase 2.4L alkaline protease as a hydrolase. The high-activity products separated by RP-HPLC were sequenced, resulting in three peptide sequences with the highest matching rate, and the sequences were FLVNPDDNENL, FLVNPDDNENLRII, and KDNVISEIPTEVLDL, respectively. compared with the peanut and rice isolate proteins Alcalase enzyme enzymatic hydrolysate, the mung bean proteins enzyme hydrolysate substance had a stronger hypotensive effect.

Applications:

In the Food Field:

Mung bean protein powder has a wide range of applications in the food industry due to its unique nutritional value and functional properties. Its high content of protein, low fat, low cholesterol, and good solubility, gelation, and emulsification properties make mung bean protein powder play an important role in food manufacturing. In meat processing, mung bean protein powder can be used as a natural thickener and stabilizer to improve the water-holding properties, texture, and nutritional value of meat products. Its high protein content can improve the texture and flavor of meat products, and its low fat and low cholesterol properties also meet the demands of a modern healthy diet.

In dairy processing, mung bean protein powder can be used as a raw material to replace animal protein in the production of a variety of dairy products, such as soya milk, yoghurt, ice cream, etc. The addition of mung bean protein not only enriches the nutritional content of dairy products but also gives them a unique sense and flavour. In the processing of pasta products, mung bean protein powder can also be used as a natural improver to increase the gluten and elasticity of pasta products, and improve their sense and nutritional value. In bakery products, mung bean protein powder can be used as a natural leavening agent to promote the fermentation and expansion of the dough, so that the baked goods are soft and tasty.