Product Name: Mung Bean Peptide
Organizational form:Uniform powder, soft, no caking
Appearance：yellow or light yellow powder
Origin of Plant: Vigna radiata (Linn.) Wilczek L
Use Part: Mungbean
Physical and chemical index
APPEARANCE | Fine powder |
COLOR | Yellow or light yellow |
TASTE & ODOR | Characteristic |
PROTIEN(DRY BASISI)（NX6.25） | ≥ 90.0% |
PEPTIDE(DRY BASISI) | ≥ 80.0% |
MV(Less than 1000dal) | ≥ 80.0% |
MOISTURE (%) | ≤ 7.0 |
ASH (%) | ≤ 6.5 |
PH (% in water) | 6.0-7.0 |
HEAVY METAL | Pb<0.5mg/kg As<.0.3 mg/kg |
Microbiological
TPC (CFU/GM) | ≤ 10000 cfu/g |
MOULD & YEAST | ≤ 50 cfu/g |
ENTEROBACTERACAE | ≤ 40 cfu/g |
COLIFORMS | ＜10 cfu/g |
PATHOGENIC BACTERIA | Negative |
STAPHYLOCOCCUS | Negative |
SALMONELLA | Negative |
LISTERIA MONOCYTOGENES | Negative |
STORAGE | Cool, Ventilate & Dry |
PACKAGE | 10kg Carton, 5kg/aluminum Foil Bag inside |
SHELF LIFE | 24Months |
Application of mung bean peptide
(1) Medical products: Mung beans are rich in protein, and oral administration can protect the gastrointestinal mucosa. Mung bean tannins and flavonoids can combine with organophosphorus pesticides, mercury, arsenic, lead and other toxic elements to form precipitates, reducing or losing Toxic, not easily absorbed by the intestine. Mung bean polypeptide is rich in a variety of amino acids, among which the content of cysteine is 2 to 3 times higher than that of mung bean protein, which has a significant effect of lowering blood cholesterol.
(2) Nutritional health products: Mung bean peptides contain many biologically active substances, including tannic acid, coumarin, alkaloids, plant sterols and flavonoids. It is an excellent additive for infants, middle-aged and elderly people and patients to restore their physical strength.
