| Certification: | ISO, FDA |
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| Assay Method: | HPLC, UV, Tlc |
| Application Form: | Lotion, Tablet, Capsule |
| Application: | Food, Health Care Products, Medicine, Cosmetics |
| State: | Powder |
| Extract Source: | Green Bean |
| Samples: |
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| Customization: |
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Suppliers with verified business licenses
Audited Supplier
Mung bean protein is rich in amino acids and is rated according to WHO/FAO. The amino acid chemical scores in mung bean protein are all higher than recommended values. Lysine is known as the "first limiting amino acid" and is found in very small amounts in cereals that people eat daily. However, the relative content of lysine in the total mung bean protein is as high as 7.7%, which is close to the content in eggs. In an analysis of the amino acid composition of albumin in mung bean seeds, the lysine content was 7.1%. Research shows that mung bean protein and its peptides have various physiological effects such as antioxidant, anti-tumor, anti-viral, lowering blood pressure and blood lipids. With the development of proteomics research, researchers have found that when the human body ingests protein, most of it is absorbed and utilized in the form of oligopeptides, while only a small part is absorbed in the form of free amino acids. Some oligopeptides also have unique physiological functions that source proteins and free amino acids do not have, such as regulating human physiological functions, preventing and treating diseases, etc.
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Specification
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Isolated protein 85% Min.
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Quality standard
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Food grade, Healthcare grade
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Mesh Size
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100 Mesh or customized
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Package
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Net 25kg bag/carton
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Product availability
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80mt/month
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Delivery time
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2-3 weeks
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Sample
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Free or negotiated
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Certificates
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GMP,BRC,FSSC,HACCP,ISO,KOSHER & HALAL, ORGANIC
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Suppliers with verified business licenses
Audited Supplier 
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