A small molecule active peptide obtained by using a biosynthesis enzyme digestion technique using pea and pea protein as raw materials. The pea peptide completely retains the amino acid composition of a pea, contains 8 essential amino acids that the human body cannot synthesize by itself, and their proportion is close to the recommended mode of FAO/WHO (Food and Agriculture Organization of the United Nations and World Health Organization).
The FDA considers peas to be the cleanest plant product and he has no transfer fund risk. Pea peptide has a good nutritional property and is a promising and safe functional food raw material. Regarding the specification of the pea protein-peptide, it is light yellow powder. Peptide≥70.0% and average molecular weight≤3000Dal. In application, Due to its good water solubility and other characteristics, pea protein-peptide can be used for vegetable protein beverages (peanut milk, walnut milk, etc.), health nutrition foods, bakery products, and can be used to improve the protein content to stabilize the quality of milk powder, as well as sausage in other products.
| Appearance | Light yellow or milky powder |
| Odol | Natural flavor and odor |
| Visible substances | Absent |
| Protein (in dry base) | ≥80% |
| Fiber | ≤7% |
| Moisture | ≤8.0% |
| Ash | ≤6.5% |
| Total Fats | ≤2% |
| PH | 6.0~8.0 |
| Total Plate Count | ≤30000 cfu/g |
| E.coli | N.D |
| Salmonelia | Negative/N.D |
| Yeast and Mold | ≤50 cfu/g |
| Molds | <50/g |
| Appearance | Light yellow or milky powder |
| Odol | Natural flavor and odor |