Wheat Protein Peptide Powder Oligopeptide White Powder Food Grade

Product Description

Product Introduction of Wheat Oligopeptide Protein Peptide Powder

Wheat Oligopeptide is actually a new type of peptide made from wheat gluten flour, through the process of pulping, protease enzymatic digestion and separation, which has higher physiological functions and nutritional value than wheat flour.

Wheat oligopeptides are characterised by their rich glutamine content. Research institutes have systematically analysed the various amino acid contents of wheat oligopeptides and the results are shown in the following table.

As can be seen from the table above, wheat oligopeptides are very rich in glutamine. The test also revealed that wheat oligopeptides are also very rich in glutamine, with a content of 23.5%. This is a very important feature in the amino acid composition of wheat oligopeptides.

Glutamine is the most abundant amino acid in muscle and blood. The body cannot produce essential amino acids on its own, it has to consume them through the diet, and glutamine is a conditionally essential amino acid. This means that a healthy body can produce enough glutamine on its own, but in times of illness or trauma, the demand for glutamine exceeds the supply, making this amino acid essential.

Function of Wheat Oligopeptide Protein Peptide Powder

Firstly, wheat oligopeptides promote the secretion of insulin, the functional substance of which is oligomethionine. Therefore, wheat oligopeptides can be used to regulate blood sugar and improve symptoms such as diabetes.

Then, wheat peptide can achieve the effect of blocking angiotensinase, so that angiotensinogen cannot be converted into angiotensin II, which can raise blood pressure, and therefore has a physiological effect of lowering blood pressure.

In addition, wheat oligopeptides have a high content of high glutamine, which is effective in regulating nerves and also as a special nutrient in cases of intestinal dysfunction.

Wheat oligopeptides do not increase the digestive load of the stomach and intestines, nor are they damaged or lost through cooking and other processes, making them particularly suitable for people with poor gastrointestinal function.

Application of Wheat Oligopeptide Protein Peptide Powder

Clinical drugs: Wheat oligopeptide has the effect of inhibiting the rise of cholesterol, lowering blood pressure, effectively regulating nerves, inhibiting ACE, blocking angiotensinase, immunomodulation, antioxidant, etc. It is widely used in clinical drugs.

Health care products: Wheat oligopeptides have physiological active functions such as immunity enhancement, antioxidant, blood pressure reduction, blood lipid reduction, etc. They can be added to health food products such as disease prevention, cholesterol reduction, antioxidant, blood pressure reduction, etc.

Wheat oligopeptide has good water solubility, stability, compatibility, low price and excellent processing performance. And rich in glutamine, it is an excellent glutamine preparation, which can regulate the protein content in skeletal muscle cells, therefore, wheat oligopeptide can be added to beverages for producing protein drinks, blending acidic drinks, flavoured milk drinks, sports drinks and other liquid beverages, and can also be used to produce protein powder, formula milk powder and other solid drinks.

Wheat oligopeptide can be added in baked goods and wheat products to improve the flavour, soften the food and extend the shelf life In addition, wheat oligopeptide can be applied to new fermented food, feed, nutritional powder and other industries with its specific functional characteristics.

The production of bioactive peptides from wheat protein hydrolysed by food proteases is low cost, well installed and easy to produce industrially. The wheat proteins are combined with the enzyme complex to produce wheat oligopeptides with a higher purity and a higher amino acid content than before hydrolysis. The wheat oligopeptides contain an α-helical structural conformation, of which the β-helical conformation is the predominant one.