완두콩 단백질 분말 80%

완두콩 단백질 파우더란?

완두콩 단백질은 완두콩에서 분리한 고단백 원료로 18~25%의 맑은 단백질과 55~65%의 글로불린이 함유되어 있다.클리어 단백질에는 트립토판, 라이신, 트레오닌 등 황산을 함유한 아미노산이 많이 들어 있고 글로불린에는 아르기닌, 페닐알라닌, 류신, isoleucine 등이 많이 들어 있다.아미노산 조성은 비교적 균형적이며 FAO/WHO에서 권장하는 표준 패턴에 가깝다.완두콩 단백질은 영양가가 높고 저자극성을 가지고 있어 유당불내증 및 알레르기가 있는 사람들에게 매우 친근하다.

그린스프링 기술은 용해도 특성, 유화 및 거품 안정성, 호환성, 저자극성이 우수한 완두콩 단백질 분말 80%를 공급합니다.

Green Spring Technology는 2000년에 설립된 중국의 선도적인 생명공학 회사로 고객에게 천연적이고 안전하며 유기적인 식물 추출물을 제공하는 데 전념하고 있습니다.그린스프링은 ISO, HACCP 및 기타 품질 기준에 따라 생산을 조직합니다.품질 기준이 충족되도록 엄격한 내부 품질 관리 프로세스가 마련되어 있습니다.당사의 제품은 EU EC396, EU 2023/915 및 최고 용매 잔류 표준을 준수하는 최고 국제 산업 표준에 맞게 제조됩니다.Green Spring은 Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO 및 기타 많은 인증을 획득했습니다.권위 있는 타사 테스트 보고서를 사용할 수 있습니다. 

규격: 

규제:

EU 규정에 부합한다.

Benefits:

Complete Plant Proteins

Full-valent plant protein, also known as complete plant protein, contains a complete range of essential amino acids. It is capable of sustaining life and promoting growth and development. Pea protein contains the 8 essential amino acids required by the human body, with sufficient content and appropriate proportion to each other.

Increased Satiety

High protein foods reduce food intake by lowering gastrin levels, reducing hunger and increasing satiety. Pea protein reduces gastric growth hormone levels by forming more peptides that suppress appetite and delay gastric emptying, thereby maintaining a prolonged feeling of fullness.

High Biological Valence

The biological valence is a biological method of assessing the nutritional value of proteins and refers to the mass of protein converted to human protein per 100 grams of food source protein. It is determined by a combination of data. Pea protein is a high biological valence protein because it contains a complete range of amino acids and has a higher availability than soya protein.

Helps Build Muscle

Pea protein is rich in essential branched-chain amino acids (valine, isoleucine and leucine) that play an important role in muscle protein synthesis. Amino acids start to build up in the muscle mass in the following hours of training, especially weight training. Pea protein intake may maximize muscle mass gain with an effect comparable to whey protein.

Cholesterol Free

Cholesterol is also known as cholesterol. Cholesterol is widely found in animals. High cholesterol can lead to atherosclerosis of blood vessels, changes in haemodynamics, etc., which can increase the risk of cardiovascular diseases. Pea protein is a vegetable protein that is cholesterol-free and low in fat, which is beneficial to human health.

Applications:

In the Food Field:

Pea protein powder has excellent physicochemical properties such as high water and oil absorption, excellent gelation ability and gel transparency. It can be applied to process different kinds of products, such as sausages, meat patties, meatballs, chicken nuggets, meat sauces, vegetable meats, dairy products, beverages, and skinless baked goods. Pea protein powder can dissolve quickly in the product and support the structure, emulsifying fats and oils, forming gels and strengthening nutrition.

In products such as sausages, patties, and reconstituted steaks, the addition of pea proteins (mainly pea isolates and pea concentrates) not only improves the protein content of the product, but also gives the product pre-determined organoleptic properties, such as being softer and smoother, or more elastic. When used in combination with transglutaminase, pea protein helps to form a stronger protein network structure, which improves the chewiness of the product. The combination of different additions of pea protein powder improves the cutability of low-salt meat products, giving a smooth, flat cross-section to low-salt sausages that would otherwise be fragile and rough to cut. In vegan meat products, pea protein can, under certain conditions, form a fibrous structure like ‘shredded meat’, giving a texture similar to that of meat.