Description

Function

• Nutritional Value: Mung bean protein contains a high proportion of essential amino acids, including lysine, leucine, and isoleucine, and meets the FAO/WHO recommendations for adult amino acid intake, except for sulfur-containing amino acids like methionine and cysteine.
• Health Benefits: It has demonstrated various bioactivities, such as antioxidant, anti-hyperglycemia, antihypertensive, and anti-cancer properties。 Mung bean protein hydrolysates also exhibit ACE inhibitory activity, which can help lower blood pressure.
• Digestibility: Mung bean protein is relatively easy to digest and absorb compared to some other plant proteins.
• Functional Properties: It has excellent solubility, water and oil absorption capacity, emulsifying properties, foaming properties, and gelation ability, making it suitable for various food applications.

Application

• Food Industry: Mung bean protein can be used as an additive in various food products, such as emulsion-based foods, meat analogs, noodles, and edible packaging films。 Its functional properties make it a valuable ingredient for improving texture, stability, and shelf life.
• Health Foods: Due to its health benefits, mung bean protein is a promising ingredient for developing functional foods and dietary supplements.
• Meat Alternatives: Its texturizing properties make it suitable for plant-based meat substitutes.
• Edible Films: Mung bean protein can be used as an antioxidant edible film additive to enhance the shelf life and quality of food products.
• Bioactive Compound Carriers: It can be used to encapsulate and deliver bioactive compounds in food and pharmaceutical applications.