녹두단백질가루 80%

녹두단백분말은 무엇인가요?

녹두 단백질 분말은 녹두 씨앗으로 만든 식물 단백질 분말로 저온 살균, 분무 건조 등 공정을 거쳐 정제된다.녹두 단백질에는 글로불린, 글루텐, 맑은 단백질, 알코올 용해성 단백질이 함유되어 있으며, 글로불린과 맑은 단백질의 함량이 가장 높고, 맑은 단백질의 아미노산 패턴은 인체의 아미노산 패턴에 가깝다.녹두 단백질에는 리신, isoleucine, 류신, 메티오닌, 시스테인, 페닐알라닌, 트레오닌, 발린 등 다양한 아미노산이 있다.그것은 양질의 천연 식물 단백질입니다.

그린스프링기술이 공급하는 녹두단백분말은 인체에 필요한 18가지 아미노산이 풍부하고 영양적으로 균형적이며 리신이 풍부하고 저지방, 무설탕, 콜레스테롤이 없고 흡수가 쉬운 중국 동북지역에서 생산되는 고품질의 유기녹두로부터 공급받고 있습니다.수분 흡수, 유화 및 겔 특성이 우수하여 다양한 식품 가공에 이용되고 있다.

2000년에 설립된 Green Spring Technology는 천연적이고 안전한 유기농 식물 추출물을 고객에게 제공하기 위해 최선을 다하고 있습니다.엄격한 내부 품질 관리 프로세스를 갖추고 ISO, HACCP 및 기타 품질 표준에 따라 생산을 조직합니다.Green Spring은 완벽한 추적 가능 시스템을 구축하여 모든 제품을 추적 할 수 있습니다.그린스프링은 Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO 등과 같은 많은 인증을 획득했습니다.권위 있는 타사 테스트 보고서를 사용할 수 있습니다.

규격: 

규제:

EU 규정에 부합한다.

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.