| Customization: | Available |
|---|---|
| Resource: | Natural |
| Transport Package: | 25 Kg/Carton Outside and Double Food Plastic Bags |
|
Still deciding? Get samples of US$ 22/KG
Request Sample
|
Suppliers with verified business licenses
Audited Supplier Audited by an independent third-party inspection agency
Peanut peptides are enzymatically cleaved using targeted enzyme cleavage technology to select the active functional fragments in peanut proteins for enzymatic reaction. The peptide is then modified with enzyme technology to adjust some of the fragments of the peptide to give it a high nutritional content and unique flavour.
Peanut protein is the residual material of peanut after extraction of oil and fat, also known as peanut meal, which is very rich in protein, and can be produced by enzymatic digestion of peanut peptides using targeted enzymatic separation technology and enzyme modification technology. Research shows that peanut peptide contains 8 kinds of amino acids which are essential for human body, especially the content of sulphur amino acid is quite high; peanut peptide also has good flavour and water holding capacity, in 1997, some scholars studied the baking aroma of its protein enzymatic product and found that this aroma is caused by the Maillard reaction between peptide and sugar and vitamin, etc. Nowadays, people have increasing demand for baked convenience food. The use of peanut peptides as a food additive can meet people's higher requirements for food flavour. In addition, peanut peptides as food additives, especially in a variety of nutritional food and beverage has a broad application prospects. Peanut protein active peptide is one of the peptides, which has the characteristics and efficacy of the above mentioned peptides.
| Product Name | Peanut Peptides |
| Specification | pure powder |
| Appearance | Light yellow powder |
| Mesh | 80 mesh |
| Extraction site | Fruit |
| Flow Chart | Peanut Extract |
9. Good flavour and high biological activity.
10. Inhibits the growth of microorganisms through the regulation of moisturePeanut peptides in general food products.
3. It is used in the production of side dishes, condiments, snack foods, plant-based beverages, etc. Because peanut peptides have a high nitrogen content and high free amino acids, they can be used in various beverages, nutritional drinks, instant solid drinks, cold foods and snack foods.1. Peanut peptides can combine with bile acids in the body to lower serum cholesterol, thus having the function of lowering blood pressure and blood lipids. In addition, the active ingredients in peanut peptides are effective against aplastic anaemia, haemorrhage, coughing up blood and diabetes.
2. The energy content of peanut peptides is very high, 500g of peanut peptides can provide as much energy as 12 eggs, 400g of lean meat, 400g of fresh carp or 1kg of tofu. Thus, it can be made into food specific to athletes. Peanut peptides are also rich in amino acids and vitamins, providing the body with balanced nutrition.
3. Peanut polypeptide is a good binder and filler for meat products, adding it to sausage, fish sausage and ham can effectively keep the moisture of meat juice from being lost and the flavour material from being lost during processing, promote fat absorption and the products do not appear to go oily.
4. Research in cereal bakery products: The addition of peanut peptides to bread, cakes and buns not only changes the nutritional value of the cereal, but also makes the structure of the product puffy, soft and elastic.
5. Application to protein drinks and cold foods: The rich nutritional content of peanut polypeptides can be added to drinks as a source of energy, and its addition to ice cream can increase the emulsification of the product, increase the expansion rate, improve product quality and improve the nutritional structure.
6. Research on making side foods, condiments and snack foods: peanut peptides are modified to make peanut peptide meat. Can enrich food varieties. Also can be mixed with starch food by extrusion diaphragm treatment. It can also be mixed with starchy food by extrusion diaphragm treatment. The high carbohydrate content of peanut polypeptide is a good raw material for making soy sauce.
7. Study on the use of peanut peptides for meat spices The use of peanut peptides in the maillard reaction for the synthesis of meat spices can be widely used in sausage products, convenience soups and puffed foods.
){kind=link}