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Pure Natural Mung bean protein Powder
What is mung bean protein?
Mung beans, as a high-quality plant protein source, contain protein levels ranging from 25% to 28%, primarily composed of albumin and globulin. Among these, the amino acid composition of albumin closely matches the body's needs, demonstrating excellent nutritional value. Research shows that the protein composition varies among different varieties of mung beans, with typical distribution being albumin (25%-49.1%), globulin (23.6%-60%), and a small amount of gliadin (7.5%-19.42%).
Of particular note is the high content of essential amino acids, including lysine, in mung bean protein. According to international standards, its amino acid score surpasses the recommended values, with lysine content being especially outstanding (6.3%-7.7%). This "limiting amino acid," which is generally lacking in grains, is present in mung beans at levels comparable to those found in eggs. Although different extraction methods and varieties may lead to variations in specific values, all studies confirm that mung bean protein has a well-balanced and complete amino acid profile, fully meeting human nutritional needs, making it an excellent choice for plant-based protein.
What are the benefits?
1. Antioxidant effect
As the concentration of mung bean protein samples increases, its clearance rate also continues to increase, and the increase rate is stable. The increase rate is obvious when the concentration changes from 5% to 10%. When the sample concentration reaches 10%, the clearance rate reaches 39.08%.
2. Inhibition of tyrosinase activity
As the sample concentration continues to increase, the inhibition rate of tyrosinase activity also continues to increase, and the increase rate is relatively stable. When the sample concentration reaches 10%, the inhibition rate reaches 49.89%.
Characteristic
Main Functional Properties:
● Outstanding Solubility (significantly pH-dependent)
● Excellent Foaming and Foam Stability
● Good Water Retention and Emulsifying Properties
● Relatively Low Oil Absorption
Solubility Characteristics:
pH Influence Pattern:
● The solubility follows a "V" shaped curve within the pH range of 3-8.
● The lowest solubility occurs at the isoelectric point (pH 4.5-4.6).
● Solubility increases continuously when pH > 8.
Comparative Advantages:
● Overall solubility is better than that of soybean protein and coconut protein.
● At pH = 8, most of the protein has dissolved.
Application direction
Mung bean protein is also widely used in the food field
Modern nutritional research has revealed the unique bioactive value of mung bean protein and its derived peptides. The peptides formed after the digestion and breakdown of mung bean protein not only retain the traditional nutritional functions of proteins but also exhibit complex physiological activities beyond those of individual amino acids. Studies have shown that these active peptides possess significant antioxidant and antiviral effects, and can effectively regulate blood pressure and blood lipid levels.
Notably, proteomics research has indicated that the human body primarily absorbs and utilizes proteins in the form of oligopeptides, which challenges traditional beliefs. These small peptide fragments derived from mung bean protein have special physiological regulatory functions that are not found in the parent protein or free amino acids. They serve both as basic nutrients and as bioactive factors, demonstrating unique advantages in disease prevention and the regulation of physiological functions. This opens up new avenues for research and development in functional foods and preventive medicine.
