Quinoa Oligopeptide Powder

November 2, 2020

Th relative molecular weight of quinoa oligopeptide powder is less than 1000u, which can be absorbed by the human body more quickly. Also, quinoa small molecular peptides have unique bioactivity.

Quinoa Oligopeptide Powder video

Quinoa Oligopeptide Powder Specifications

 

Product Name Quinoa Oligopeptide Powder
Chemical Name N/A
CAS Number N/A
InChIKey N/A
Molecular Formula N/A
Molecular Weight <1000u
Monoisotopic Mass N/A
Boiling point  N/A
Freezing Point N/A
Biological Half-Life N/A
Color White or Light yellow
Solubility  N/A
Storage Temperature  Store at room temperature and should be placed in a cool and dry place
Application Food, healthy care food, functional food

 

What is Quinoa Oligopeptide powder?

Quinoa oligopeptide powder is prepared by defatting, crushing, enzymatic hydrolysis, drying, packaging and So on.

Th relative molecular weight of quinoa oligopeptide powder is less than 1000u, which can be absorbed by the human body more quickly. Also, quinoa small molecular peptides have unique bioactivity.

Currently, millet oligopeptide powder was mainly used for the field of health care food and functional food.

 

What are the benefits of Quinoa Oligopeptide powder?

Antioxidant activity

Quinoa antioxidant peptides have good scavenging ability to superoxide anion radicals and hydroxyI radicals and show a good dose-effect relationship.

 

Improve immunity

Lunasin contained in quinoa is a kind of polypeptide, which has many biological activities and can improve immunity, antihyper -tension and anticancer.

 

Nutritious and well-balanced

Quinoa protein is mainly composed of albumin and globulin (44% – 77%). The content of gliadin and glutelin is low, so it has good solbility and is easy to be absorbed by human body. And because of the effect of disulfide bond, quinoa protein has good stability, it retains the original characteristics and nutrition after processing.

 

Reference:
  1. The Response Surface Method to Optimize the Enzymatic Hydrolysis of Buckwheat Protein to Prepare Antioxidant Peptides Process.
  2. Progress in the Study of Active Components of Quinoa.
  3. The Research Progress on theCharacteristics, Properties and Extraction of Quinoa Protein.