Polvo de proteína de frijol mungo 80%

¿Qué es la proteína de frijol mungo en polvo?

El polvo de proteína de Mung es un polvo de proteína vegetal hecho de semillas de Mung, refinado por pasteuri, secado por pulveriy otros procesos. La proteína del mungo contiene globulina, gluten, proteína clara y proteína soluble en alcohol, con globulina y proteína clara que tienen el contenido más alto, y el patrón de aminoácidos de proteína clara es cercano al del cuerpo humano. La proteína del Mung tiene varios aminoácidos, incluyendo lisina, isoleucina, leucina, metionina, cisteína, fenilalanina, treonina y valina. Es una proteína vegetal natural de alta calidad.

El polvo de proteína de Semillas de soja suministrado por Green Spring Technology proviene de granos de Mung orgánicos de alta calidad producidos en el noreste de China, que es rico en 18 aminoácidos requeridos por el cuerpo humano, nutricionalmente equilibrada, rica en lisina, baja en grasa, sin azúcar, sin colesterol y fácil de absorber. Tiene buena absorción de agua, propiedades de emulsificación y gel, y se ha utilizado en varios procesos de alimentos.

Fundada en 2000, Green Spring Technology se ha comprometido a proporcionar a los clientes extractos de plantas naturales, seguros y orgánicos. Tenemos un riguroso proceso de control de calidad interno y organizamos la producción siguiendo las normas ISO, HACCP, y otros estándares de calidad. Primavera verde ha establecido un sistema de trazabilidad perfecto, todos los productos pueden ser rastreados. Primavera verde ha obtenido muchas certificcomo Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO, y así sucesivamente. Los informes de pruebas autorizados de terceros están disponibles.

Especificaciones: 

Reglamento:

Se ajusta a la normativa de la 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.