エンドウ豆タンパク質粉末80%

エンドウ豆タンパク質粉末とは何ですか?

エンドウ豆のタンパク質は、エンドウ豆から分離される高タンパク質の原料で、18 ~ 25%の透明なタンパク質と55 ~ 65%のグロブリンを含む。クリアタンパク質はトリプトファン、リシン、トレオニンなどの硫黄を含むアミノ酸を多く含み、グロブリンはアルギニン、フェニルアラニン、ロイシン、イソロイシンを多く含みます。アミノ酸組成は比較的バランスがよく、fao / whoが推奨する標準的なパターンに近い。エンドウ豆タンパク質は、栄養価が高く、低刺激性の特性を有し、それは非常に乳糖不耐症やアレルギーの人に優しい作ります。

グリーンスプリング技術は、優れた溶解性特性、乳化と泡の安定性、互換性、低刺激性を有するpeaタンパク質粉末80%を提供しています。

green spring technologyは、2000年に設立された中国有数のバイオテクノロジー企業で、お客様に天然、安全、有機植物エキスを提供することに専念しています。グリーンスプリングは、iso、haccpおよびその他の品質基準に従って生産を組織しています。品質基準が満たされていることを保証するために、厳格な内部品質管理プロセスが実施されています。当社の製品は、eu ec396、eu 2023/915、および最高の溶剤残渣規格に準拠した、最高の国際的な業界規格に準拠して製造されています。グリーンスプリングはhalal、kosher、cosmos、brc、ifs、fda、isoなど多くの認証を取得しています。権威あるサードパーティのテストレポートが利用可能です。 

规格: 

法が定め

euの規制に準拠しています。

Benefits:

Complete Plant Proteins

Full-valent plant protein, also known as complete plant protein, contains a complete range of essential amino acids. It is capable of sustaining life and promoting growth and development. Pea protein contains the 8 essential amino acids required by the human body, with sufficient content and appropriate proportion to each other.

Increased Satiety

High protein foods reduce food intake by lowering gastrin levels, reducing hunger and increasing satiety. Pea protein reduces gastric growth hormone levels by forming more peptides that suppress appetite and delay gastric emptying, thereby maintaining a prolonged feeling of fullness.

High Biological Valence

The biological valence is a biological method of assessing the nutritional value of proteins and refers to the mass of protein converted to human protein per 100 grams of food source protein. It is determined by a combination of data. Pea protein is a high biological valence protein because it contains a complete range of amino acids and has a higher availability than soya protein.

Helps Build Muscle

Pea protein is rich in essential branched-chain amino acids (valine, isoleucine and leucine) that play an important role in muscle protein synthesis. Amino acids start to build up in the muscle mass in the following hours of training, especially weight training. Pea protein intake may maximize muscle mass gain with an effect comparable to whey protein.

Cholesterol Free

Cholesterol is also known as cholesterol. Cholesterol is widely found in animals. High cholesterol can lead to atherosclerosis of blood vessels, changes in haemodynamics, etc., which can increase the risk of cardiovascular diseases. Pea protein is a vegetable protein that is cholesterol-free and low in fat, which is beneficial to human health.

Applications:

In the Food Field:

Pea protein powder has excellent physicochemical properties such as high water and oil absorption, excellent gelation ability and gel transparency. It can be applied to process different kinds of products, such as sausages, meat patties, meatballs, chicken nuggets, meat sauces, vegetable meats, dairy products, beverages, and skinless baked goods. Pea protein powder can dissolve quickly in the product and support the structure, emulsifying fats and oils, forming gels and strengthening nutrition.

In products such as sausages, patties, and reconstituted steaks, the addition of pea proteins (mainly pea isolates and pea concentrates) not only improves the protein content of the product, but also gives the product pre-determined organoleptic properties, such as being softer and smoother, or more elastic. When used in combination with transglutaminase, pea protein helps to form a stronger protein network structure, which improves the chewiness of the product. The combination of different additions of pea protein powder improves the cutability of low-salt meat products, giving a smooth, flat cross-section to low-salt sausages that would otherwise be fragile and rough to cut. In vegan meat products, pea protein can, under certain conditions, form a fibrous structure like ‘shredded meat’, giving a texture similar to that of meat.