Protein content (dry basis Nx6.25) ≥ 85%
Moisture ≤6%
Ash ≤8%
Mung bean is not only rich in nutritional value, but also rich in bioactive substances. The bioactive substances that have been found include: antifungal ingredients, antioxidant active ingredients, superoxide dismutase, blood lipid lowering active ingredients, etc., and these ingredients They are all related to the protein in mung bean, and it can be seen that mung bean protein isolate has important value.
Mung bean protein isolate has excellent solubility, water retention, emulsifying, foaming, and foam stability and other functional properties. The use of protein isolates to make protein drinks and products not only has high nutritional value, but also has good quality and delicious taste, and is well received by consumers. The oil absorption of protein can be used in minced meat products such as ham sausage to maintain the flavor, make the tissue structure delicate, and improve the taste. The foamability and foam stability of egg whites can be used to process foam-type products such as whipped cream, cakes, meringues, breads, soufflés, ice creams, beers, custards and marshmallows. The emulsifying properties of egg whites are mainly used to stabilize emulsions in emulsion foods such as milk, mayonnaise, ice cream, cream and cake batter.
Mung bean protein properties:
Mung bean protein is a food raw material with excellent nutrition and health care function extracted and produced by mung bean as raw material, and its purity can reach the level of isolated protein. The main protein type is globulin. Mung bean protein is rich in lysine, and sulfur-containing amino acid is the first limiting amino acid; mung bean protein extracts the important nutrient protein protein in mung bean, and also extracts the nutrients and minerals associated with the protein and bound by bonds. Modern scientific research has found that mung bean protein is rich in 18 kinds of amino acids, a variety of vitamins, calcium, iron, potassium, phospholipids and trypsin inhibitors and many other nutrients, which can effectively promote calcium absorption, repair muscles, control blood sugar, and improve immunity. At the same time, mung bean has the functions of lowering blood pressure, lowering blood sugar, and lowering glucose and lipids. The protein of mung bean is very close to the protein required by the human body, and it is the essence of mung bean nutrition. It is a typical food with the same origin of medicine and food. Mung bean protein has certain water-holding, oil-absorbing and foaming properties.
Mung bean protein benefits:
The quality characteristics and functional characteristics of mung bean determine that it can be widely used in nutritional products, health products, functional foods, flavored foods, functional beverages, etc.
Application of Mung bean protein products:
Vegetable protein meat products: vegetarian eggs, vegetarian steaks, vegetarian minced beef, vegetarian chicken, etc.
Application of mung bean protein in milk beverage and plant milk.
Apply to cooked food of meat products,
Application of mung bean protein in health products.