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Yangge
Mung Bean Protein
Seed
Protein
85% Protein
HPLC
Light Yellow Powder
Mung bean as protein source,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.
Specification
| Product Name | Mung Bean Protein | Botanical Source | Vigna Radiata |
| Active Ingredient | Protein | Specification | 85% |
| Appearance | Light Yellow Powder | PH | 6.5-8.5 |
| Shelf Life | 24 Months | Certification | ISO9001 |
Mung bean protein function
1. Mung bean protein can help to lower high cholesterol levels, lower blood pressure and protect against heart disease;
2. Mung bean protein is rich in amino acids that make it a good antioxidant to help against cancer process;
3. Mung bean protein can boosts immunity and protects against infections and viruses;
4. Mung bean protein is easy to be digested, and help with weight loss;
Mung bean protein application
1. Mung Bean Protein Powder applied to healthcare products fields.
2. Mung Bean Protein Powder applied to food fields.
3. Mung Bean Protein Powder applied to sports nutrition food.
People use Mung bean proteins with the daily blending of smoothies and cereals, baking, and mixing it with cooking, energy ball,sauces and savory dishes.Also can be applied in drink mix, infant food, dairy product, bakery, candy and other, Colors in ice cream, cakes for beautiful color of green bean powder.
The total protein content in mung bean protein isolates (MBPI) was 87.8%, with a total amino acid content of 800.2 mg g−1 (Table 1). Essential amino acids constituted 43.5% of total amino acids in MBPI, whereas sulphur-containing amino acids constituted approximately 1.6% of total MBPI amino acids.
| Pea Protein Powder | Brown Rice Protein Powder |
| Almond Protein Powder | Rice Protein Powder |
| Vegetable Proteins | Oat protein |
| Soy Protein Powder | Green Mung Bean Protein |
| Pumpkin Seed Protein Powder | Whey Protein Powder |
| Hemp seed protein | Pumpkin Kernel Protein |
| Algae protein | Spirulina protein |
Mung bean as protein source,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.
Specification
| Product Name | Mung Bean Protein | Botanical Source | Vigna Radiata |
| Active Ingredient | Protein | Specification | 85% |
| Appearance | Light Yellow Powder | PH | 6.5-8.5 |
| Shelf Life | 24 Months | Certification | ISO9001 |
Mung bean protein function
1. Mung bean protein can help to lower high cholesterol levels, lower blood pressure and protect against heart disease;
2. Mung bean protein is rich in amino acids that make it a good antioxidant to help against cancer process;
3. Mung bean protein can boosts immunity and protects against infections and viruses;
4. Mung bean protein is easy to be digested, and help with weight loss;
Mung bean protein application
1. Mung Bean Protein Powder applied to healthcare products fields.
2. Mung Bean Protein Powder applied to food fields.
3. Mung Bean Protein Powder applied to sports nutrition food.
People use Mung bean proteins with the daily blending of smoothies and cereals, baking, and mixing it with cooking, energy ball,sauces and savory dishes.Also can be applied in drink mix, infant food, dairy product, bakery, candy and other, Colors in ice cream, cakes for beautiful color of green bean powder.
The total protein content in mung bean protein isolates (MBPI) was 87.8%, with a total amino acid content of 800.2 mg g−1 (Table 1). Essential amino acids constituted 43.5% of total amino acids in MBPI, whereas sulphur-containing amino acids constituted approximately 1.6% of total MBPI amino acids.
| Pea Protein Powder | Brown Rice Protein Powder |
| Almond Protein Powder | Rice Protein Powder |
| Vegetable Proteins | Oat protein |
| Soy Protein Powder | Green Mung Bean Protein |
| Pumpkin Seed Protein Powder | Whey Protein Powder |
| Hemp seed protein | Pumpkin Kernel Protein |
| Algae protein | Spirulina protein |
