The Value And Application Of Mung Bean Protein
What protein is in mung beans?
Mung Bean Protein Powder is rich in a variety of proteins, chlorophyll, and so on.
The proteins contained in mung bean include globulin, albumin, and alcohol protein, among which globulin is the main one, with a content of 80%.
Mung bean protein is composed of globulin, albumin, and gliadin, 80% of which are globulin.
Mung beans mainly contain 80% globulin, as well as albumin and alcohol protein.
Mung bean contains globulin, albumin, and alcohol protein, and the content of globulin is 80%.
Mung bean protein is composed of globulin, albumin, and gliadin, 80% of which are globulin. Mung bean protein is composed of 17 kinds of amino acids, including 7 kinds of essential amino acids.
Features
The application range of protein depends on the functional properties of the protein, the better its functional properties, the wider the application range. In recent years, a large number of studies have shown that mung bean protein isolate has good solubility and foaming properties, certain water retention and emulsification properties, but poor oil absorption. Solubility is one of the most important functional properties of mung bean protein. The main factors affecting the solubility of mung bean protein are pH, temperature, protein type, and coexisting salts. Among them, the effect of pH was the most significant. In the range of pH3～pH8, the solubility of mung bean protein showed a trend of decreasing first and then increasing with the increase of pH. The solubility of mung bean total protein was the lowest when the pH was close to 4.6, and the solubility of albumin was also the lowest when the pH was around 4.5. When pH>8.0, the solubility of mung bean protein isolate increased slowly with the increase of pH, indicating that most of the protein was dissolved when pH=8. Under the same pH change conditions, the solubility of mung bean protein is better than that of soybean protein and coconut protein. Mung bean protein also has good foaming and foam stability. By studying the effect of concentration and pH on the foamability of mung bean protein, it is found that when the protein concentration is 1% to 7%, the foamability and foam stability increase with the increase of the concentration, and when the concentration reaches 5%, the foamability is the strongest. The effect of pH on mung bean protein shows different trends. When the pH is 4.0, the foaming performance is the worst, only 46%. When it is lower than 4.0 or higher than 4.0, the foaming performance increases and the foam stability basically decreases Follow this law of change.
Functional activity
1. Antioxidant properties
Mung bean protein and peptides have strong antioxidant properties. Mung bean protein was extracted by enzymatic method, and its antioxidant activity was measured in vitro. It was found that mung bean protein not only has high antioxidant activity but also has a whitening effect. Through comparison, it is found that the antioxidant activity of mung bean polypeptide is higher than that of mung bean protein. This may be because the dense structure of mung bean protein is not conducive to the reaction with free radicals, and the enzymatic hydrolysis of mung bean peptides and amino acids can expose amino acid side chain groups, increasing the possibility of their reaction. A variety of free radical systems were constructed in vitro. By measuring the free radical scavenging rate and total reducing ability of mung bean polypeptide, it was found that mung bean polypeptide has strong antioxidant activity, and its antioxidant capacity is lower than that of VC but higher than that of BHT. By measuring the hydroxyl radical scavenging rate of mung bean polypeptide, it was found that the hydroxyl free radical scavenging rate of mung bean polypeptide reached 70.51%, which was significantly higher than that of soybean peptide with a hydroxyl free radical scavenging rate of 65.37%, and tilapia skin collagen of about 45%. peptides and 35.41% rice protein peptides. Studies have found that sprouted mung beans have stronger antioxidant properties than dried mung bean seeds. Further research found that the antioxidant activity of mung beans germinated for 8 days was more than 6 times that of ungerminated mung beans. Mung bean and mung bean protein itself have a high antioxidant capacity, and the antioxidant capacity of mung bean protein can be improved to varying degrees by further enzymatic hydrolysis of mung bean protein.
2. Improve the body's immunity
Mung bean is a kind of miscellaneous grain with both medicine and food, which can improve the body's immunity. Modern science has found that its main mechanism is that it contains many biologically active substances, such as saponins and alkaloids. In recent years, studies have found that mung bean protein and peptides play an important role in improving human immunity and physical fitness. The mung bean cyclophilin obtained by separation and purification by ion exchange chromatography has strong activity against plant pathogenic fungi. Mung bean polypeptide can significantly prolong the survival time of mice under normal pressure and hypoxia and the survival time after nitrite poisoning; it can increase the proliferation of mouse lymphocytes, the number of antibody-producing cells in the spleen, the half hemolysis value, and the phagocytosis of macrophages, thereby improving the Rat immunity. Feeding mice with sports drinks added with mung bean polypeptide can increase the liver glycogen in the mice and inhibit the accumulation of blood lactic acid. Mung bean polypeptide can improve the immunity of animals and even humans.
3. hypotensive
With the improvement of people's living standards, the emergence of diseases of affluence represented by hypertension has attracted widespread attention. Angiotensin-converting enzyme ACE can convert angiotensin I into angiotensin II, which can constrict peripheral blood vessels and increase blood pressure. If it is not timely and effectively controlled, the three important vital organs of the heart, brain, and kidney will be fatally hit, resulting in serious complications. Studies have shown that mung bean protein has a significant effect on lowering blood pressure. With the extensive research on bioactive peptides in recent years, the activity of soybean peptides, rice peptides, and collagen peptides to inhibit ACE has long been verified. Numerous studies have shown that mung bean polypeptide can significantly inhibit the activity of converting enzyme ACE. Mung bean polypeptide was administered to spontaneously hypertensive mice, and it was found that the systolic blood pressure of the mice decreased significantly. Using Alcalase2.4L alkaline protease as the hydrolase, the inhibition rate of ACE was as high as 89.5% by reverse-phase high-performance liquid chromatography. The highly active products separated by RP-HPLC were used for sequence determination, and the results showed that three peptide sequences had the highest matching rate, and the sequences were FLVNPDDNENL, FLVNPDDNENLRII, and KDNVISEIPTEVLDL. Compared with peanut and rice protein isolate Alcalase enzyme hydrolyzate, mung bean protein hydrolyzate has stronger blood pressure-lowering effect.
What is the market for mung bean protein?
With the rapid development of protein research and the increasing demand for plant-based protein, mung bean protein, and its peptides have gradually entered the field of vision of scholars at home and abroad. Studies have shown that mung bean protein and its peptides have various physiological effects such as anti-oxidation, anti-tumor, anti-virus, and lowering blood pressure and blood lipids. With the development of proteomics research, researchers have found that when the human body consumes 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 the source protein and free amino acids do not have, such as regulating the physiological functions of the human body. Therefore, research on mung bean protein and its peptides has broad market prospects no matter in its medicinal or healthcare fields.
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