Feed Nutrition 232-317-7 Protein Pellets For Aquaculture

Light Yellow Cylindrical Pellet Protein Increase Feed Nutrition For Aquaculture

Introduce:

Pellet protein, also known as gluten, active gluten and active wheat protein, is a natural protein extracted from wheat (flour). It is light yellow and composed of a variety of amino acids. The protein content is as high as 82.2%. It contains 15 kinds of amino acids necessary for human body. It is a rich plant protein resource with viscosity, elasticity, extensibility, film forming and fat absorption, It is the basic raw material of high-grade aquatic feed and is favored by aquaculture industry.

Protein pellet is a vital wheat gluten for the feed manufacturing, obtained by physical extraction from wheat and processed to cylindrical pellet by physical extrusion. It is insoluble in water. This protein appears as a fine, slightly yellowish pellet and has a typical wheat taste.

Application:

Pellet protein added to feed to increase protein content. If it is added to aquatic feed, because of its strong adhesion ability, it is easy to shape into granules. After the finished product is put into water, the feed is enveloped in the wet gluten network structure, and has the effect of suspending on the water surface. It is used for special feed. In aquaculture, the protein composed of various amino acids is used to feed mink, eel, shrimp and turtle, eel, etc.

Feed after adding pellet protein can not only improve the utilization rate in water, but also reduce the pollution to the water quality of aquaculture pond, enhance the glossiness of mink and improve the quality of mink. It can be used as the basic raw material of high-grade concentrate feed, such as prawn, five-star eel, seven star eel, crab and valuable fry. Its high protein composed of various amino acids can increase the nutritional value of feed, improve the utilization rate of feed in water with its viscoelasticity, and reduce the pollution of water source.

Feed industry:
The protein content of pellet protein is high and the amino acid composition is relatively complete. In the feed industry, its excellent protein source can be used as high-grade animal and pet feed. In the process of feed processing, as long as pellet protein and other food proteins are mixed in proportion, according to the characteristics of animal feed and its lack of essential ingredients, a variety of animal specific feed can be made.

High quality pellet protein has "light and mellow" or "particulate flavor". When mixed with other ingredients, it can be said that it has complete color, fragrance and flavor, especially suitable for all kinds of pet tastes, which greatly improves the utilization rate of feed.

When the pellet protein absorbs twice the weight of water at 30-80 ℃, the protein content of dry gluten decreases with the increase of water absorption. This property can prevent water separation and improve water retention. When 3-4% pellet protein is mixed with feed, it is easy to shape into granules due to its strong adhesion ability.

After being put into water to absorb water, the beverage is enveloped in the structure of wet gluten network and suspended in water, so the nutrition will not be lost and the utilization rate of fish can be greatly improved. absorbs twice the weight of water at 30-80 ℃, the protein content of dry gluten decreases with the increase of water absorption. This property can prevent water separation and improve water retention. 

Pellet protein for feed industry, for cows, pigs and poultry feeding. Pellet protein could be used as one of ingredients for feed production. 

Product Characteristics:

Physical-chemical parameter

Nutritional information (For every 100g)

GMO:

This product do not contain any ingredient of GMO origin as mentioned in the EC Regulation No 1829/2003 on genetically modified food and feed.

Shelf life:

Total product shelf life of bulk delivered material is 24 months after production date if stored under recommended storage conditions. & storage conditions

Storage condition:

Store product in a dry and clean area (< 20°C, < 60% RH) away from odorous materials. And stock should undergo regular rotation.

Packaging :

1. Big polywoven bags. Net weight: 1000 kgs

2. Other packing according to buyer's idea.

Labeling and marks

Language, Pattern and content details according to buyer's option.

Wheat Gluten is the water-insoluble natural protein separated from nature wheat flours. Gum gluten is wheat gluten in its freshly extracted wet form. Dry gluten is approximately 70–85% protein. It absorbs two to three times its weight in water. The differences in properties of wheat gluten in comparison to almost all other food proteins are largely due to the polarity level of the total amino acid structure. Most food proteins have polar group levels of 30–45% and have a net negative charge, while wheat gluten has a polar group level of approximately 10% with a net positive charge. This results in the repulsion of excess water and the close association of the wheat gluten molecules and resistance to dispersion. In baked goods, this results in the ability to form adhesive, cohesive masses, films, and three-dimensional net- works. Gluten formation is utilized in the baking industry to impart dough strength, gas retention, structure, water absorption, and retention with breads, cakes, doughnuts, and so on. It is also used as a formulation aid, binder, filler, and tableting aid. See gluten; vital wheat gluten.