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75%
Light yellow powder
Bolin
HPLC
1kg
Kosher HALAL ISO2000
Food grade
2 years
Bag/1kg, Drum/25kg
Available
China
3000KG/ Per Month
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.
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.
