Protein content in mung beans
The protein content of mung bean is as high as 19.5-33.1%, the protein efficacy ratio is high, and the amino acids are complete, especially the lysine content is relatively rich, which is close to the egg protein lysine content. Mung bean protein has certain antioxidant capacity and tyrosine kinase inhibitory effect.
Mung bean is a high-protein plant with a protein content of 25% to 28%, mainly containing globulin, albumin, gliadin, and gluten. A high quality natural plant protein.
Different mung bean varieties and extraction methods may result in different protein content. The research on four kinds of mung bean protein classification and extraction found that the albumin in mung bean was 49.1%, globulin 23.6%, glutenin 19.42%, and gliadin 7.5%. The globulin content is more than 60%, the albumin is 25%, the glutenin is about 10%, and the gliadin content is the lowest.
There are rich types of amino acids in mung bean protein, according to the WHO/FAO score. The amino acid chemistry scores in mung bean protein were all higher than recommended. Lysine is known as the "first limiting amino acid" and is found in very small amounts in the grains people eat daily. However, the relative content of lysine in the total protein of mung bean is as high as 7.7%, which is close to the content in eggs. In the analysis of the amino acid composition of albumin protein in mung bean seeds, the content of lysine was 7.1%; the average content of lysine in the amino acid composition of each mung bean protein was found to be 6.3%. The literature reports on the content of lysine are not the same, but the content is maintained at a relatively high level. It can be seen that the amino acid content in mung bean protein is balanced and meets the nutritional needs of the human body.
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