80% 완두콩 단백질이 분말을 분리한다

완두콩 단백질 분리 분말 (Pea Protein isolation Powder) 이란?

완두콩 단백질 분리제는 완두콩 전분 가공 부산물로부터 습식 분무 건조와 건기 분리를 통해 얻어진 단백질 분말이다.영양가가 높고, 필수아미노산 비율이 인체&에 가깝다#39; 가 필요하며, 특히 리신이 풍부합니다.완두콩 분리제는 일반적으로 식품 및 보충 산업에 사용되어 단백질 분말, 고기 대체제, 무첨가 제품 및 단백질 바 등 다양한 제품의 단백질 함량을 향상시킵니다.

그린스프링 기술은 완두콩 단백질에 불필요한 성분을 분리하는 신기술을 채택해 콩의 풍미가 거의 없고 알레르기성이 낮으며 원료가격이 높고 SOD 효소가 풍부하고 항산화성이 좋으며 아미노산의 조성이보다 균형있게 이루어진 완두콩 단백질을 생산한다.

Green Spring Technology는 중국의 선도적인 생명공학 회사로, 천연, 안전 및 유기농 식물 추출물을 고객에게 제공하기 위해 최선을 다하고 있습니다.당사의 제품은 EC396, 2023/915 및 최고 용매 잔류 기준 등 국제 최고 기준을 충족합니다.그린스프링은 전문적인 과학연구팀, 생산관리팀, 생산팀, 판매팀을 보유하고 있으며 고객에게 전문적이고 양질의 기술서비스를 제공하기 위해 최선을 다하고 있습니다.Greenspring은 Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO 및 기타 많은 인증을 획득했습니다.권위 있는 제3자 테스트 보고서를 제공할 수 있습니다.

규격: 

규제:

EU 규정에 부합한다.

Benefits:

Cholesterol and Lactose-Free

Animal proteins contain cholesterol, and excessive intake of cholesterol can lead to high blood lipids, which can cause cardiovascular diseases. Peas and other plant ingredients are cholesterol and fat-free, making them ideal for people with three highs. Pea protein is lactose-free, making it very friendly to lactose-intolerant people.

Low Levels of Anti-Nutritional Factors

Antinutritional factors may reduce the digestibility of proteins and other essential nutrients by binding strongly to them. Common antinutritional factors include alpha-galactose (bloat-prone sugars), phytic acid (chelator of important minerals), protease inhibitors (inhibit the breakdown of proteins), and lectins (sugar-binding proteins or glycoproteins of non-immune origin that tend to agglutinate cells or precipitate sugar complexes). The special production process of pea protein supplied by Greenspring Technology greatly reduces the content of anti-nutritional factors and ensures that pea protein is healthy and nutritious.

Rich in Nutrients

Pea protein is rich in nutrients such as high quality protein, fiber and B vitamins. It is an excellent source of protein and is particularly suitable for vegetarians and vegans. The protein contained in pea protein is easier to digest and absorb than other plant proteins, as well as helping to increase muscle mass and improve metabolic rate.

Non-GMO

Compared to soya protein, pea protein is less genetically modified and there are no genetically modified peas available. Most importantly, the process of producing pea protein is environmentally friendly, requiring 70 times less energy to produce 1g of pea protein compared to 1g of animal protein, and producing 1g of pea protein has 500 times less impact on greenhouse gas emissions than producing 1g of animal protein.

Helps Control Blood Sugar Levels

Pea protein is rich in fibre, which helps to slow down the absorption of food in the digestive system, thus helping to control blood sugar levels. Pea protein also contains an ingredient called pea globulin, which slows down the absorption of carbohydrates in the intestines, thus further reducing blood sugar levels.

Prolongs Satiety

Pea protein prolongs satiety, and retains dietary fiber better, absorbing more muscle-synthesising nutrients while satiating the stomach. A study comparing pea protein to dairy protein showed that pea protein aggregates briefly in the stomach and has an intestinal bioavailability between whey protein and casein. Meals containing pea protein and dairy protein were equally effective in triggering gastrointestinal satiety signals.

Hypoallergenic

Pea protein is a hypoallergenic food, like its warm taste, has a mild gastrointestinal reaction. Having lactose intolerance or allergies to wheat gluten and soybeans, the gastrointestinal tolerance to pea protein is higher than other types of protein powder, which does not cause bloating. It can also be consumed by people with gastrointestinal sensitivity.

Applications:

In the Food Field:

Due to its good functional properties, such as solubility, water absorption, emulsification, foaming, and gel formation, pea protein can be used as a food ingredient in meat processing, plant-based dairy products, plant-based ice creams, recreational food products, etc., to improve the quality and nutritional structure of the products.

Pea protein can be used to fortify beverages with nutrients in plant-based beverages and plant-based milks such as protein shakes, sports drinks and protein juice blends. This can meet the needs of different consumers for nutrients in beverages. Sports nutrition products represented by pea protein are rich in three essential branched-chain amino acids, namely leucine, isoleucine, and valine, which can promote muscle growth. At the same time, pea protein has a higher digestibility and a more balanced amino acid composition, making it an exceptional nutrient.