Mung Bean Protein Powder

Shaanxi Yuantai Biological Technology Co., Ltd. is one of the most reliable manufacturers and suppliers of mung bean protein powder in China. With abundant experience, we warmly welcome you to wholesale bulk mung bean protein powder for sale here from our factory. Quality products and reasonable price are available.

Mung Bean Protein powder use mung bean as raw material, with the use of biological compound enzyme cutting technique of mung bean protein powder directional enzymolysis. Mung bean is rich in protein, which contains various amino acids, especially lysine content of more, at the same time, but also rich in vitamins (thiamine, riboflavin, niacin, vitamin E, etc.) and various trace elements (potassium, sodium, calcium, magesium, iron, manganese, selenium, etc.). Mung bean in addition to containing the essential nutrients the human body, also contains many bioactive substances, including tannis, alkaloids, coumarins,phytosterols and flavonoids.

Mung beans are high-protein plants with a protein content of 25% to 28%. They mainly contain globulin, albumin, gliadin, and glutenin. Globulin and albumin have the highest content, and the amino acid pattern of albumin is close to that of the human body. A premium natural plant protein. Different mung bean varieties and extraction methods may lead to different protein content. A study on the fractionated extraction of four mung bean proteins found that mung beans contained 49.1% albumin, 23.6% globulin, 19.42% glutenin, and 7.5% gliadin. The globulin content reaches more than 60%, albumin is 25%, glutenin is about 10%, and gliadin content is the lowest. Mung bean protein is rich in amino acids and is rated according to WHO/FAO. The amino acid chemical scores in mung bean protein are all higher than recommended values. Lysine is called a "limiting amino acid" and is found in very small amounts in cereals that people eat daily. However, the relative content of lysine in the total mung bean protein is as high as 7.7%, which is close to the content in eggs. In the analysis of the amino acid composition of the albumin in mung bean seeds, the lysine content was 7.1%; the protein extraction and analysis of 16 domestic mung bean species using the alkali extraction and acid precipitation method found that the average lysine content in the amino acid composition of each mung bean protein was 6.3%. There are different literature reports on lysine content, but its content is maintained at a relatively high level. This shows that the amino acid content in mung bean protein is balanced and meets the nutritional needs of the human body.

Improve immunity
In today's society, immunity is people's top health concern. Protein is an important component of substances that can improve immunity. Through an experiment on the relationship between mung bean protein and mouse immunity, it was found that mung bean protein can prolong the survival time of mice under normal pressure and hypoxia, promote the phagocytosis of lymphocytes, and thereby improve the phagocytosis of macrophages. It can be inferred from this that mung bean protein can promote the improvement of the body's immunity and enhance the human body's physical fitness.

Antioxidant capacity
The body's antioxidant capacity is closely related to disease and aging. Antioxidation is also a basic requirement for people to maintain health. Compared with proteins from many sources, mung bean protein shows better antioxidant properties.
After mung bean protein is decomposed into amino acids in the body, it has a very strong free radical scavenging ability, reaching 70%, which is 25% higher than protein derived from rice. Research further shows that as the degree of decomposition of mung bean protein deepens, its ability to scavenge free radicals also further increases.

blood pressure control
The blood pressure control here does not simply target blood pressure, but promotes the body's ability to control blood pressure.
At present, the incidence of hypertension continues to increase, which is related to the improvement of people's quality of life, excessive intake of substances or extremely unbalanced nutrition. From the perspective of the principle of hypertension, it is generally believed to be closely related to the excessive activation of the body's sympathetic endocrine system and the renin angiotensin aldosterone system.
Mung bean protein has a good effect on lowering blood pressure. In relevant research experiments, it has been verified that the peptides in mung bean protein have a good effect on inhibiting the activity of ACE (angiotensin-converting enzyme). In most studies, it has been found that mung bean peptides can also effectively inhibit ACE activity, thereby regulating the reduction of blood pressure.

An overview of the functional properties of different mung bean proteins is as follows:

1. Solubility
Protein solubility refers to the ability of a protein to dissolve in an aqueous solution or a salt solution. Solubility is an important indicator of a protein's applicability under a variety of conditions. Protein with good solubility is easy to process and utilize in food. In the beverage industry, the solubility of protein can be used to increase the nutritional value of beverages, without affecting transparency and increasing viscosity. Solubility is expressed by nitrogen solubility index (NSI value). In the comparison of mung bean proteins of different varieties, the NSI value ranged from 68.34% to 93.60%, the average value was 79.38%, and the coefficient of variation was 7.88%.

2. Water retention
The water retention of protein refers to the ability of protein to absorb water after direct interaction with water. The polar side chains in the protein structure are hydrophilic, so the protein absorbs water and retains it in the finished food product. Water retention is closely related to the "preservation" and "forming" of food during storage. It can reduce water loss and prevent food from shrinking. The water retention of different varieties of mung bean protein ranges from 2.12 to 2.49g/g, with an average value of 2.32g/g and a coefficient of variation of 4.58%.

3. Emulsification and emulsification stability
Emulsification refers to the ability of a protein to bind oil and water together to form an emulsion, and emulsion stability refers to the ability of an oil-water emulsion to remain stable. Protein is a surface-active substance that can not only reduce the surface tension of the oil-water interface, but also reduce the surface tension of water and air, making it easy to emulsify; the proteins gathered on the surface of the emulsified oil droplets form a protective layer to prevent the oil droplets from condensing, thereby improving the improve the stability of the emulsion. Emulsification and emulsification stability are mainly used in the production of milk, baked goods, frozen foods and soups. The emulsifying properties of different varieties of mung bean proteins vary little, and most of them are concentrated in the range of 50% to 55%.

4. Foaming and foaming stability
Foamability is the ability of a protein to whip into foam, and foam stability is the ability of the foam to remain stable. The foaming property is due to the protein's ability to reduce the tension at the air-liquid interface to promote the combination of air and liquid, and to stabilize the foam by adsorbing on the air-liquid interface to form a protective film. The foaming properties and foam stability of protein can be used to give food a loose structure and good taste, and can be used to process foam-type products such as cream, cakes, and ice cream. The coefficient of variation of the foaming properties of different varieties of mung bean proteins is 20.6%, and the overall foaming property is relatively high (>200%). The coefficient of variation of the foaming stability of different varieties of mung bean proteins is 24.2%, and the foaming stability is concentrated between 100% and 149%. .

5. Oil absorption
Oil absorption refers to the ability of protein to retain oil under certain conditions. When protein isolate is added to meat products, it can form an emulsion and gel matrix to prevent fat from moving to the surface, thereby promoting fat absorption or binding. It can reduce the loss of fat and juice during the processing of meat products and help maintain The shape is stable and it is mainly used in the processing of meat products such as ham sausage. The oil absorption of different varieties of mung bean protein ranges from 2.00 to 3.14m L/g, with an average value of 2.65m L/g and a coefficient of variation of 10.62%.

Mainly used in the field of health care products to enhance immunity, anti-oxidation and other effects, and contains a rich variety of amino acids

Mung bean protein isolate has good solubility and foaming properties, certain water retention and emulsifying properties, but poor oil absorption

Solubility is one of the most important functional properties of mung bean protein, and the factors affecting solubility mainly include pH, temperature, protein type, coexisting salts, etc.

Also has good foamability and foam stability. By studying the effects of concentration and pH on foamability, it was found that when the protein concentration was 1% to 7%, the foamability and foam stability increased with the increase of the concentration, and when the concentration reached 5%, the foamability was the strongest. The effect of pH on Mung Bean Protein powder shows a different trend. When the pH is 4.0, the foaming performance is the worst, only 46%. When the pH is lower than 4.0 or higher than 4.0, the foaming performance increases, and the foam stability is basically the same. Follow this change rule.

antioxidant

With the increase of sample concentration, the clearance rate also increased continuously, and the increase rate was stable. The increase rate was obvious when the concentration changed from 5% to 10%. When the sample concentration reached 10%, the clearance rate reached 39.08%.

Tyrosinase activity inhibition

With the continuous increase of the sample concentration, the inhibition rate of tyrosinase activity also continued to increase, and the increase was relatively stable. When the sample concentration reached 10%, the inhibition rate reached 49.89%.

The selection of mung bean protein extraction method is extremely important, as the extraction method directly affects the protein content. At present, the main methods for extracting mung bean protein include alkali acid precipitation, hot water extraction, ultrasonic assisted extraction, enzymatic extraction, etc.

1. Alkali-soluble acid precipitation method: Under the optimized extraction conditions of the alkali-soluble acid precipitation method, the protein extraction rate reaches 22.1% at a temperature of 40°C, pH 10, and a solid-liquid ratio of 1:15. However, this method also has shortcomings such as low protein purity and long time consumption.

2. Hot water extraction method: This is a protein extraction method mainly proposed to prevent excessive acidity and alkalinity from affecting its biological activity. The protein content obtained by the hot water extraction method after process optimization was 814.1 μg/m L. However, this method is time-consuming, has a low protein extraction rate, and can easily cause protein denaturation.

3. Ultrasound-assisted extraction method: It is a protein extraction method that supplements the traditional alkali extraction and acid precipitation process with new technology. It has the advantages of simple operation and high protein extraction rate.

4. Enzymatic extraction: high efficiency and high protein extraction rate, but high cost. The process flow is as follows:

Remove impurities from mung beans → Grind → Sieve (120 mesh) → Add water to soak → Adjust pH to 9.0 → Stir (20 min) → Centrifuge → Adjust the supernatant to pH 4.2 → Centrifuge → Precipitate and add water to disperse → Adjust pH to 7.0 → Spray Dry → product (mung bean protein isolate powder).

Process parameters for enzymatic hydrolysis of mung bean protein: enzyme concentration is 0.21 mL/10 g substrate, reaction temperature is 54.7 °C, reaction time is 1.52 h, substrate concentration is 11.28 g/100 mL water, and reaction pH is 8.8.

YTBIO mainly supplies herbal extracts, functional cosmetic raw materials, organic products, etc. The company was established in 2014 and has many years of R&D and production experience. We are committed to the research and development, production and sales of raw materials for the 21st century health industry. The certificates obtained so far include ISO9001, ISO22000, HALAL, KOSHER, HACCP, FDA etc. We always maintain the highest requirements for product quality.

Our packing method is 1KG/Aluminium bags, 25kg/drum

For some products that require special packaging during transportation, we will carry out more delicate packaging. For example, retinal needs to be stored at -20 °C, so we choose cold chain transportation during transportation; deoxyarbutin will change color during transportation, so we will Vacuum packing of deoxyarbutin

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