What is Pea Protein Peptide Powder
Organic Pea Protein Peptide Powder is a kind of polypeptide admixture that's principally the same as the amino acid composition of pea protein after enzymatic hydrolysis and sanctification. Pea polypeptides have high solubility, good water retention, strong emulsification stability, and gel conformation. According to its functional parcels, it can be divided into angiotensin- converting enzyme inhibitory peptide, cholesterol- lowering peptide, antioxidant peptide, immunomodulatory peptide, anticancer active peptide, and so on.
Pea Protein Peptide Powder
Origin of Country
PHYSICAL / CHEMICAL
Peptide content (on a drying basis)g/100g
Protein(on drying basis)g/100g
Powder, no caking
Taste and Odor
Normal, no peculiar smell
No foreign impurities vissible in normal vision
Results of molecular weight less than or equal to 2000 peptides in total peptide
≤ 0.5 mg/kg
≤ 0.5 mg/kg
≤ 0.2 mg/kg
≤ 0.1 mg/kg
Complies with NOP & EOS organic standard
Total Plate Counts
≤ 50 cfu/g
≤ 10 cfu/g
1. Organic pea peptide has numerous positive goods on the mortal body, similar as antioxidant, free radical scavenging, blood pressure lowering, blood lipid- lowering, cholesterol- lowering,anti-cancer,anti-fatigue,anti-aging, and so on.
2. It can help ameliorate impunity, regulate bowel and stomach, exhaustively replenish amino acids, promote postoperative recovery, help slim the body, and promote collagen conflation
3. Compared with organic pea protein, organic pea peptide is easier to be digested and absorbed, and has unique physiological functions that pea protein doesn't have
Organic pea peptide is a protein hydrolyzed product of pea protein by protease and special treatment. As a new kind of pea deep processing product and nutrition product with advanced quality than pea protein, organic pea peptide has shown seductive development and operation prospect in food, drug, the diurnal chemical assiduity, and other fields.
After the functional trials on organic pea peptides, it was set up that pea peptides can regulate intestinal foliage, promote the growth of probiotics, inhibit the growth of bacteria, regulate impunity, and other functional health foods.
Efficacy and effect
Organic pea seeds contain15.5-39.7 protein and about 2 fat. They're also rich in vitamins B1, B2, and niacin. Pea protein is abundant and cheap in China. Pea peptide can be attained by hydrolysis of pea protein with a neutral pH value. Studies have shown that pea peptides contain 8 amino acids that the body can not synthesize on its own, and their proportion is close to the FAO/ WHO recommended pattern.
Organic Pea Protein Peptide can't only give nutrients for mortal growth and development but also has good physical and chemical indicators and functional parcels. Through the functional trials of pea peptide, experimenters set up that pea peptide had better solubility, water retention, oil painting immersion, raging, emulsification, and gelation than pea protein, and demonstrated the influence of several factors on the functional characteristics of pea peptide, which handed a theoretical base for the operation of pea peptide.
Organic pepper peptides can be widely used in food and health care products because of their good efficacy and excellent functional characteristics. Pepea peptide has high water retention, oil absorption, and good gel formation, and can be used in ham sausage and other meat products as an excellent additive. Pea peptide has a certain foaming ability and foam stability and can be added to pastry products partly instead of eggs. Pea peptide can be used as an emulsifier for various kinds of food because of its good emulsification and stability. Pea peptide can emulsify fat quickly and make good emulsified sausage, which is very delicious and has high nutritional value. Pea peptides used in biscuits can enhance flavor, strengthen protein, and can be developed into healthy food with different functions; Pea peptides can also be used in noodle products, such as adding pea peptides to noodles can improve the nutritional value, and strength and strength of noodles can improve the appearance and taste of noodle food.
|Results of molecular weight less than or equal to 2000 peptides in total peptide
|GB/T 22492-2008 Appendix A GPC/UV
Molecular weight distribution
Molecular weight range
Peak area percentage (%) ん200nm
Number-average molecular weight
Weight-average molecular weight
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