Wheat peptide, also known as hydrolyzed wheat protein, are a type of protein that is derived from wheat. It is produced through the hydrolysis process where wheat protein is broken down into smaller peptides. Wheat peptides are widely used in various applications due to their unique properties and benefits. In this article, we will discuss the product description, specific parameters, functions, and application scope of wheat peptides.
Wheat peptide is usually available in the form of a brownish-yellow powder that is easily soluble in water. It has a neutral taste and odor and is made from non-GMO wheat. The hydrolysis process used to create this protein results in shorter chains of amino acids which allow for better bioavailability and easier digestion.
The average molecular weight of wheat peptide is between 300 and 3000 Daltons, which is significantly lower than intact wheat protein. With a protein content of around 80%, wheat peptides have a balanced mixture of essential and non-essential amino acids. It also contains a high amount of glutamic acid which imparts umami taste and is responsible for enhancing the overall flavor of food.
Wheat peptides are known to have various functions that make it useful in many different applications. One of the primary functions of wheat peptide is its ability to improve the solubility and stability of food products. It is often used as a texture improver in food products to provide a smooth and silky texture. Wheat peptides also have excellent water-binding properties that help to retain moisture and increase the shelf life of food products.
In addition to its functional properties, wheat peptide has been found to have several potential health benefits. Studies have shown that it can help to lower blood pressure, improve blood flow, and reduce cholesterol levels. It also has anti-inflammatory effects that may be helpful in treating certain skin conditions.
TEST ITEM | Limit | RESULT |
Color | Light grey or light yellow | Pass |
Taste and Odor | With this product unique taste and smell, no peculiar smell | Pass |
Condition | Uniform powder, uniform color, no caking , no moisture absorption, no normal visual acuity visible foreign impurities | Pass |
Bulk density(g/mL) | ------- | 0.23 |
pH of 10% aqueous solution | ------- | 5.23 |
Protein on dry basis(%) | ≥90.0 | 89.44 |
Oligopeptide content on the dry basis(%) | ≥75.0 | Pass |
Proportion of Protein Hydrolysates with Relative Molecular Weight less than 1000(%) | ≥75.0 | Pass |
Total glutamic acid | ≥15.0 | Pass |
Moisture(%) | ≤7.00 | 4.12 |
Ash(%) | ≤7.00 | 0.94 |
Heavy Metals(mg/kg) | Pb ≤0.40 | Pass |
Cr ≤1.00 | Pass | |
Hg ≤0.02 | Pass |
MICROBIOLOGICAL | Standard | RESULT |
Aerobic plate count(CFU/g) | n=5,c=2,m=3x104,M=105; | 90,70,40,40,30 |
Coliform(CFU/g) | n=5,c=2,m=10,M=102; | <10,<10,<10,<10,<10 |
Molds and yeast(CFU/g) | ------ | <10,<10,<10,<10,<10 |
Salmonella(25g) | n=5,c=0,m=0,M=------ | ND,ND,ND,ND,ND |
Staphylococcus aureus | n=5,c=1,m=100,M=1000 | ND,ND,ND,ND,ND |
Hydrolyzed Wheat Peptides are widely used in the food industry as a food ingredient. It is commonly found in baked goods, cereals, nutritional supplements, and meat products. It is also used in the cosmetic industry due to its ability to improve skin hydration and reduce the appearance of fine lines and wrinkles.
Wheat peptides are versatile and safe to use, making it an excellent ingredient that can be utilized in various applications. Whether used as a food ingredient or cosmetic ingredient, it offers a wide range of benefits that can improve the quality and functionality of the product.
In conclusion, Hydrolyzed Wheat Peptides are a valuable ingredient that can significantly improve the quality and functionality of various products. Its ability to enhance texture, flavor, and shelf life of food products, as well as its potential health benefits, make it a popular ingredient in the food and cosmetic industry. As research continues to uncover the therapeutic properties of wheat peptides, there is no doubt that its scope of application will increase.