Hydrolyzed Pea Protein hmoov

Hydrolyzed Pea Protein hmoovyog ib qho ua ntej - cov nroj tsuag digested-raws li cov khoom ua ntej- ua tiav los ntawm cov qoob loo daj uas siv cov txheej txheem hydrolysis tswj nrog cov enzymes uas rhuav tshem cov txheej txheem protein ntau los tsim cov molecules me (peptides thiab amino acids) uas muaj bioavailable. Cov khoom xyaw ua haujlwm rau kev siv hauv kev lag luam khoom noj thiab dej haus uas tshwj xeeb tshaj yog soluble, tshav kub- ruaj khov, thiab muaj lub qhov ncauj du, ua rau nws yog qhov kev xaiv zoo tshaj plaws rau cov neeg tsim khoom tsim cov tiam tom ntej hauv cov nroj tsuag - raws li kev noj haus. Cov tuam txhab lag luam siv nws los txhawb cov khoom noj khoom haus kev ua kis las, npaj tau- rau- haus cov protein shakes, cov khoom noj khoom haus ua haujlwm, thiab lwm yam khoom siv mis nyuj- cov qauv raws li cov qauv, tag nrho thaum tswj kev saj thiab kev ntxhib los mos - thiab ua rau cov neeg siv khoom zoo siab. Vim yog cov enzymatic degradation, qhov dispersion yog qhov zoo dua, thiab qhov nqus tau nrawm heev, tso cai rau cov khoom noj protein hauv cov kua dej kom siab tsis muaj sedimentation lossis thickening teeb meem. Lub enzymatic degradation kuj ua rau muaj kev cuam tshuam zoo dua thiab kev nqus tau siab, uas ua rau pab pawg R & D kom ua tiav cov protein ntau dua hauv cov ntaub ntawv ua kua yam tsis muaj sedimentation lossis thickening teeb meem. Ntxiv mus, qhov no tsis yog -GMO, gluten-dawb, soy{15}}dawb, thiab neeg tsis noj nqaij- cov khoom siv raw khoom zoo haum rau hauv ntau yam khoom sib txuas, pab cov tuam txhab ua raws li cov kev cai nruj nruj thiab huv si - cov qauv ntawv sau npe thiab muab cov khoom lag luam zoo ib yam {18} thiab cov txiaj ntsig zoo.

Sentian Bio muab cov qauv dawb, OEM / ODM cov khoom lag luam customized, thiab kev txhawb nqa kev tshaj lij. Tiv tauj peb txhua lub sijhawm ntawmsales3@sentianbio.comlos yogNYEEM NTXIV!

Hydrolyzed Pea ProteinFeem ntau yog ua los ntawm cov peptides siab (cov proteins uas tsis muaj qhov hnyav molecular) thiab cov amino acids dawb los ntawm Pisum sativum, thiab cov khoom noj khoom haus tseem ceeb yog cov ntsiab lus siab ntawm cov ntsiab lus tseem ceeb thiab ceg -chain amino acids (BCAAs) leucine, isoleucine, valine, lysine, thiab arginine. Cov peptide matrix (tsis tshua muaj molecular hnyav peptide) yog qhov tseem ceeb tshaj plaws ntawm kev ua haujlwm thiab cov khoom noj khoom haus, txij li cov saw peptide tau tawg hauv qhov kev pom zoo; tshwj xeeb, qhov ntev ntawm cov saw peptide tau ua kom zoo dua qub, ua rau muaj lub cev muaj zog thiab ua rau lub plab zom mov sai, piv rau cov khoom noj muaj protein ntau. Ntxiv rau qhov yooj yim peptide profile no, cov khoom siv raw muaj me me (me) ntawm cov khoom siv ua haujlwm uas suav nrog globulin thiab albumin derivatives uas pab piav qhia nws cov qauv emulsifying zog thiab nto- tus cwj pwm nquag hauv cov zaub mov thiab dej haus. Qhov tshwj xeeb amino acid faib thiab peptide profile yog siv los ntawm cov kws tsim khoom tsim los muab cov qauv kev noj haus, tshuaj noj khoom haus, thiab rov qab haus dej nrog cov khoom tseem ceeb Nitrogen thiab Amino lub tsev thaiv. Cov tuam txhab lag luam muab kev faib peptide zoo ib yam los ntawm kev tswj hwm cov txheej txheem enzymatic, ua rau cov khoom zoo sib xws thiab txhim khu kev qha physicochemical functionality nyob rau hauv ib tug dav spectrum ntawm loj -scale kev lag luam daim ntawv thov, uas tso cai rau cov khoom noj khoom haus zoo ib yam.

1. Raw Material Slurry Npaj:

Cov txiv laum huab xeeb protein cais hmoov yog sib xyaw kom tsim tau ib homogeneous protein suspension siv optimized solids concentration los ntawm ib tug systematic blending txheej txheem ua nyob rau hauv kev tswj kub thiab agitation tej yam kev mob ntawm purified industrial dej.

2. Enzymatic Hydrolysis:

Tom qab ntawd endopeptidases los yog exopeptidases (tshwj xeeb proteases los ntawm cov nroj tsuag los yog cov kab mob microorganisms) raug ntxiv rau qhov sib xyaw ua tib zoo tswj xyuas cov cua sov thiab pH, uas cuam tshuam rau kev tawg ntawm cov protein loj loj kom txo qis -molecular- hnyav peptides thiab dawb amino acids.

3. Enzyme Inactivation:

Cov tshuaj tiv thaiv sib tov yog tom qab ntawd raug rau lub kauj ruam nrawm nrawm, los ntawm kev hloov pH lossis los ntawm cua sov, kom tsis txhob muaj hydrolysis ntxiv thaum qhov kev xav tau ntawm hydrolysis thiab molecular hnyav faib tau tiav.

4. Purification thiab Lim:

Cov kua dej hydrolyzate yog pub rau hauv ntau-theem industrial filtering thiab centrifuging systems kom tshem tawm tag nrho cov feem ntawm insoluble, ua ib tug ntshiab thiab purified peptide cawv.

5. Txau kom qhuav thiab ntim:

Cov kua ua kom zoo dua qub yog tom qab ntawd tso rau hauv cov tshuab ziab khaub ncaws kom qhuav ntawm qhov zoo tshaj plaws hauv qhov hluav taws xob thiab qhov hluav taws xob kub kom tshem tawm cov dej noo kom tau txais kev ruaj khov, tsis pub dawb - ntws.Pea Protein Hydrolyzate Hmoov, uas yog tom qab ntawd ntim rau hauv bulk noo noo barrier ntim rau kev faib khoom hauv khw.

1. Txhim kho Solubility thiab Dispersion:

Cov txheej txheem protein ntau yog enzyme-degraded mus rau me me peptide chains, ua rau lawv ntau soluble nyob rau hauv dej thiab ua kom muaj kev lag luam formulation ntawm cov protein ntau dua nyob rau hauv npaj- rau - haus dej haus thiab kua tshuab yam tsis muaj protein ntau clumping los yog nyob.

2. Streamlined Gastrointestinal Uptake:

Cov khoom xyaw ua ntej- zom cov peptides qis molecular peptides thiab cov amino acids dawb ua rau nws yooj yim nqus tau thiab muaj rau cov amino acid xav tau hauv ntau daim ntawv thov kev noj haus thiab kev noj haus.

3. Clean-Label thiab Allergen-Dawb Profile:

Cov khoom siv raw yog los ntawm cov txiv hmab txiv ntoo daj, uas ib txwm muaj tsawg hauv cov kua txiv hmab txiv ntoo, gluten, thiab cov khoom noj siv mis, thiab yog li haum zoo rau cov kev xav tau ntawm cov khw muag khoom huv si thiab cov kev nyiam noj zaub mov.

4. Superior Functional Emulsification:

Cov seem ntawm globulin thiab albumin fractions muab qhov chaw zoo heev -cov khoom muaj zog thiab muaj kev cuam tshuam loj rau kev ruaj ntseg thiab lub qhov ncauj ntawm cov nroj tsuag -raws li cov khoom noj siv mis thiab cov khoom noj bakery.

5. Txheej txheem Adaptability thiab Thermal Stability:

Qhov kawgHydrolyzed Pea Protein hmoovcov khoom muaj kev tiv thaiv siab rau siab -kub txheej txheem xws li UHT pasteurization thiab ci, uas nyob rau hauv lem yuav coj siab structural kev ncaj ncees thiab batch - mus rau - batch kev ntseeg tau nyob rau hauv cov txheej txheem ntawm loj - teev ntau lawm.