Quick Details
- Appearance:Yellowish powder, no impurity could be seen by naked eyes
- Odor:Natural smell
- Moisture:Not more than 10%
- Protein(On Dry Basis):Not less than 80.0%
- Ash:Not more than 8.0%
- Arsenic:Not more than 0.5 mg/kg
- Lead:Not more than 1.0 mg/kg
- Total Colonies:Not more than 30000 cfu/g
- Gluten:Not more than 20 ppm
- Processing Time:12-15 Days
- Port:Dalian Port, Qingdao Port or Tianjin Port
- Supply Ability: 10000 Kilograms Per Month
- Brand Name:HDC
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 the fractional extraction of four kinds of mung bean protein 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
many kinds 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, known as the "first
limiting amino acid", 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.
