Wheat Peptide
Compared with other protein powders, what are the characteristics of hydrolyzed wheat protein?
1. It is derived from wheat and is real organic protein with complete nutrition.
2. the flavor of hydrolyzed wheat protein is soft, less flavorful than soybean, peanut, animal collagen, and will not bring bad flavor.
3. Good stability, when used with proper emulsion stabilizer, it will not produce precipitation for long-term storage.
4. There is no bitter peptide produced by hydrolyzed protein, and the flavor is stable.
| Product name: | Wheat Peptide |
| Source: | Triticum aestivum L. |
| Average molecular weight: | ＜1000Dal |
| Specification: | 80% |
| Standard: | GB |
| Particle size: | 100/80/40 mesh available |
| Packing: | 20kg/bag |
Shelf life: | 24 months from date of production |
Storage: | Sealed dry preservation |
| Description: | Light grey or light yellow powder |
| Organizational form: | Uniform powder, no caking |
| Taste and smell: | unique taste and smell, no smell |
| Impurity: | No visible exogenous impurity |
| Bulk density: | ----- |
| Protein: | ≥80.0 % (Dry basis) |
| PH value: | ----- |
| Average molecular weight: | ＜3000 Dal |
| Moisture: | ≤7.0% |
| Ash: | ≤7.0 % |
| Lead: | ≤0.4 mg/kg |
| Mercury: | ≤0.02 mg/kg |
| Chromium: | ≤1.0 mg/kg |
| Peptide: | ≥75.0% (Dry basis) |
| Total bacteriast: | n=5, c=2, m=104, M=5×105 |
| Coliforms: | n=5, c=1, m=10, M=102 |
| Harmful Bacteria: | Negative |
| Total glutamic acid | ≥15.0% (Dry basis) |
1.Sports Nutrition & Muscle Recovery: Wheat Peptides are widely utilized in sports nutrition products such as energy bars and protein beverages. Their rapid absorption profile helps replenish energy, reduce muscle protein breakdown following high-intensity or prolonged endurance exercise, and effectively alleviate fatigue.
2.Metabolic Health & Dietary Supplements: Leveraging their ACE-inhibitory properties and blood sugar-regulating capabilities, wheat peptides are formulated into functional supplements aimed at supporting healthy blood pressure levels, enhancing insulin sensitivity, and assisting in the management of metabolic disorders associated with obesity-related hyperglycemia.
3.Gastrointestinal Care & Foods for Special Medical Purposes (FSMP): Thanks to their excellent digestibility and mucosal support properties, wheat peptides serve as a premium nitrogen source in enteral nutrition formulas and FSMP. They offer significant application value for individuals with gastrointestinal dysfunction, post-operative patients in recovery, and older adults experiencing diminished digestive function.
4.Anti-aging Cosmetics & Skincare: Driven by their outstanding moisturizing properties and antioxidant activity, wheat peptides are incorporated into skincare formulations to help enhance skin elasticity, maintain the integrity of the skin barrier, and reduce the visible signs of aging.
Q1: What are Wheat Peptides, and how do they differ from regular proteins?
A: Wheat Peptides are nutritional components extracted from natural wheat protein (vital wheat gluten) through targeted enzymatic hydrolysis technology. Unlike regular proteins that require complex digestive processes, wheat peptides are small molecules (typically with a molecular weight below 1000 Daltons). They can be directly absorbed and utilized by the body without digestion, providing highly efficient nutritional support.
Q2: What are the primary health benefits of Wheat Peptides?
A: Scientific research indicates multiple functional benefits: They help inhibit the activity of angiotensin-converting enzyme (ACE), thereby supporting healthy blood pressure levels. Rich in oligomethionine and glutamine, they help promote insulin secretion, support healthy blood sugar levels, aid in gastrointestinal mucosal support, and modulate immune function. Additionally, their antioxidant activity helps effectively alleviate fatigue.
Q3: How are Wheat Peptides typically used in food and supplement formulations?
A: Thanks to their excellent water solubility and high compatibility, wheat peptides are widely used as a functional ingredient in sports drinks, dairy products, baked goods, and Foods for Special Medical Purposes (FSMP). As a nutritional fortifier, the recommended usage level in foods generally ranges from 0.1% to 1%, depending on specific product formulation and process validation.
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