Mung Bean Protein Peptide

Name: Mung Bean Protein Peptide
Brand: Nutraonly
SKU: 85478260

1. Product name: Mung bean protein peptide.
2. Product code: NCP012.
3. Appearance: Yellow or light yellow powder.
4. Can reduce cholesterol levels in the blood.
5. Origin of the country: China.
6. Storage: Cool, Ventilate & Dry.
7. Lead time: 7-10 days after your order.
8. Shelf life: 24 Months.
9. Remark: Customized specifications can also be achieved.

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Product Introduction

Nutraonly is mainly engaged in the development, production, and marketing of high-quality nutritional foods and health products. Including plant protein, protein-peptide, juice powder, plant powder, natural collagen, natural antioxidants, and other products. The annual supply of nearly dozens of tons. Products have passed the EU and the United States organic certification, and there are customers in developed regions. You can reply to inquiries immediately, and welcome your consultation.

What is Mung Bean Protein Peptide？

Mung bean protein peptide is a kind of small peptide obtained by enzymatic hydrolysis of mung bean protein with bio complex enzyme and directional enzyme cutting technology. The protein of Mung bean peptide is rich in various amino acids, especially lysine. At the same time, Also rich in a variety of vitamins (thiocyanine, nicotinic acid, vitamins, etc.) and a variety of trace elements (potassium, sodium, calcium, magnesium, iron, manganese, etc.) mung beans in addition to the above essential nutrients, also contains a lot of biologically active substances, including tannic acid, coumarin, alkaloids, and flavonoids.

Product Name: Mung Bean Protein Peptide

Organizational form: Uniform powder, soft, no caking

Appearance: Yellow or light yellow powder

Taste and smell: With this product's unique taste and smell, no smell

PRODUCT NAME	PRODUCT CODE	ORIGIN OF PLANT
Mung Bean Protein Peptide	NCP012	Vigna radiata (Linn.) Wilczek L
USE PART	FREE SAMPLE	ORIGIN OF COUNTRY
Mungbean	30-50g	China

What is the Physical and Chemical Index?

APPEARANCE	COLOR	TASTE & ODOR
Fine powder	Yellow or light yellow	Characteristic
PROTIEN(DRY BASISI)（NX6.25）	PEPTIDE(DRY BASIS)	MV(Less than 1000dal)
≥ 90.0%	≥ 80.0%	≥ 80%
MOISTURE (%)	ASH (%)	PH (% in water)
≤ 7.0	≤ 6.5	6.0-7.0
HEAVY METAL	Pb<0.5mg/kg As<.0.3 mg/kg

Microbiological

TPC (CFU/GM)

MOULD & YEAST

ENTEROBACTERACAE

COLIFORMS

≤ 10000 cfu/g

≤ 50 cfu/g

≤ 40 cfu/g

＜10 cfu/g

PATHOGENIC BACTERIA

STAPHYLOCOCCUS

SALMONELLA

LISTERIA MONOCYTOGENES

Negative

What is Nutrient Content?

Items	Per100g	NRV%
Energy	1503KJ	20
Protein	90g	157
Fat	0g	0
Carbohydrate	0g	0
Sodium	40mg	2

What is the Function of Mung Bean Protein Powder?

☞ 1. It is similar to that of mung bean protein, but has more diverse biological activities, such as antioxidant activity, immune activity, and blood pressure-lowering effect. Its strong metal chelating ability can improve its functional activity and the operation of metal ions in the body. The addition of mung bean peptide to food can also give food corresponding functional characteristics, and play a certain role in the formation and maintenance of food quality, so mung bean peptide is a potential plant bioactive peptide.

☞ 2. Can boost immunity. Modern medical research has shown that mung bean peptides can improve the phagocytic ability of macrophages, thereby improving the body's immunity. On the one hand, the green peptide can promote sugar metabolism, increase nucleic acid content, up-regulate the expression level of macrophage cytokines, and promote macrophage proliferation. and activate more macrophages. On the other hand, cytokines secreted by macrophages can regulate functions such as innate immunity, adaptive immunity, cell growth, and damaged tissue repair.

☞ 3. Mung Bean Protein Peptide is rich in nutrition, certain intake of mung bean peptides can increase the body's satiety, and reduce the demands for food, thus avoiding excessive intake of food intake, so as to achieve the effect of weight loss and make our body more healthy.

How to Use Mung Bean Protein?

☞ 1. Employed in the food service industry and health products: Mung bean is rich in protein, which can protect gastrointestinal mucosa when taken orally. Tannic acid and flavonoids can combine with organophosphorus pesticides, mercury, arsenic, lead, and other toxic elements to form precipitation, reduce or lose toxicity, and is not easy to be absorbed by the intestine. It has an obvious effect of reducing cholesterol in the blood.

☞ 2. Employed in pharmaceutical: The active substances contained in mung beans, including tannins, coumarins, alkaloids, phytosterols, and flavonoids, are excellent additives for products that restore physical strength for infants, middle-aged and elderly people, and the sick.