The Benefits Of Mung Bean Protein For Your Health And Fitness Goals
Mung bean protein is a light yellow powder, the common specification is 85%, Cas:2106100000, usually used as health supplements, nutritional supplements and other food grade.
Mung bean is a high-protein plant, with a protein content of 22% to 28%. The protein contained is mainly globulin, and contains various amino acids such as methionine, tryptophan, and tyrosine. The amino acid pattern of the protein is close to that of the human body, and it is a high-quality natural plant protein.
The biological value of grain protein can be increased by mung bean and grain. However, the methionine content of mung bean protein is low, so it is not suitable to be used as a source of human protein alone, and it needs to be used with animal protein rich in methionine to give full play to the complementary role of protein and improve the nutritional value of protein.
Method:
The method of preparing mung bean protein is alkali-dissolving and acid-precipitation method, extracting mung bean protein with a relatively high content, and measuring the content of the extracted mung bean protein with the folin phenol method, and using the alkali-extraction-acid-precipitation method to extract and analyze the protein of 16 kinds of mung beans in China. The average content of lysine in the amino acid composition of each mung bean protein is 6.3%.
the extraction methods of mung bean protein mainly include alkali-soluble acid precipitation method, hot water extraction method, ultrasonic-assisted extraction method, and enzymatic extraction method.
1.Alkali-soluble acid precipitation method: under the conditions of temperature 40°C, pH 10, and solid-liquid ratio 1:15, the extraction rate of protein can reach 22.1%. However, the disadvantages of this method are the low purity of the extracted protein and the disadvantages of long time consumption.
2.Hot water extraction method: a protein extraction method to prevent excessive pH. The protein content obtained by the optimized hot water extraction method was 814.1μg/mL. However, this method takes a long time, the protein extraction rate is low, and it is easy to cause protein denaturation.
3. Ultrasonic-assisted extraction method: It is a protein extraction method supplemented with a new technology on the traditional alkali extraction and acid precipitation process, which has the advantages of simple operation and high protein extraction rate.
4. Enzymatic extraction: process flow: mung bean impurity removal → milling → sieving (120 mesh) → soaking in water → adjusting pH to 9.0 → stirring (20min) → centrifugation → adjusting the supernatant to pH 4.2 → centrifuging → adding water to the sediment Dispersion → adjust pH to 7.0 → spray drying → product (mung bean protein isolate powder). The advantage is high efficiency and high protein extraction rate, but the cost is high. Optimum process parameters for enzymatic hydrolysis of mung bean protein: enzyme concentration 0.21mL/10g substrate, reaction temperature 54.7°C, reaction time 1.52h, substrate concentration 11.28g/100mL water, reaction pH 8.8.
The efficacy of mung bean protein
Mung bean has the pharmacological effects of lowering blood lipids, lowering cholesterol, anti-allergy, antibacterial, anti-tumor, enhancing appetite, protecting liver and kidney. Mung bean protein and its polypeptides have many physiological effects such as anti-oxidation, anti-tumor, anti-virus, lowering blood pressure and lipids.
Mung bean powder has a significant lipid lowering effect, mung bean contains a kind of globulin and polysaccharide, can promote the decomposition of cholesterol in the liver of animals into bile acid, accelerate bile salt secretion in bile and reduce the absorption of cholesterol in the small intestine.
The active ingredients of mung beans have anti-allergic effects and can assist in the treatment of allergic reactions such as urticaria. Mung bean has an inhibitory effect on staphylococcus. The protein and phospholipid contained in mung bean have the function of excitating nerves and increasing appetite. Mung beans are rich in trypsin inhibitors, which can protect the liver, reduce protein breakdown, reduce azotemia, and thus protect the kidneys.
Boost immunity
Proteins are an important component of substances that boost immunity. Through an experiment on the relationship between mung bean protein and the immunity of mice, it was found that mung bean protein can prolong the survival time of mice under normal pressure hypoxia, promote the swallowing ability of their lymphocytes, and then improve the phagocytosis ability of their macrophages. Therefore, it is concluded that mung bean protein can promote the improvement of the body's immunity and enhance the human body's physique.
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