Product Introduction
Wheat oligopeptides are extracted from natural wheat protein powder through directed enzymatic hydrolysis and specific peptide separation technologies to obtain small molecular weight peptides. Produced from wheat gluten powder using processes such as slurry adjustment, enzymatic hydrolysis, separation, filtration, and spray drying. On September 5, 2012, the Ministry of Health approved wheat oligopeptides as a new resource food in its announcement (Announcement No. 16, 2012).
Production Process of Wheat Oligopeptides
Wheat oligopeptides are made from wheat gluten powder using processes such as slurry adjustment, enzymatic hydrolysis, separation, filtration, and spray drying.
Benefits and Effects of Wheat Oligopeptides
Applications of Wheat Oligopeptides
Food, functional foods, etc.
Packaging and Storage of Wheat Oligopeptides
【Storage Conditions】Keep sealed and protected from light, store in a dry, cool, and well-ventilated place.
【Packaging】Bulk: 25 kg/cardboard drum; Samples: 1 kg/foil bag; Custom packaging available upon request.
【Shipping】Express or logistics; domestic express within three days, logistics within five days. Quotations generally include domestic shipping costs.
【Shelf Life】Two years
Plant Source—Wheat
Wheat (scientific name: Triticum aestivum L.) is a cereal plant from the Poaceae family and the Triticum genus, a herbaceous plant that can be annual or biennial. It features upright stems, with heights up to 100 cm, loose leaf sheaths, membranous leaf ligules, and lanceolate leaves. The inflorescence is upright, with spikelets containing multiple flowers. The glumes are ovate, with the outer glumes being long and lanceolate, and the inner and outer glumes nearly equal in length. Flowering and fruiting occur from May to July.
Wheat is widely cultivated across China, with various varieties showing different traits. Deep, well-structured soil is beneficial for water retention, fertility, and root development.
Through long-term development, wheat has become one of the most widely distributed, largest in area, second in total yield, highest in trade value, and most nutritionally valuable food crops in the world. Wheat is a nutrient-rich, economically valuable commodity grain. Wheat grains are a staple food for humans and can be ground into flour to make bread, buns, cookies, noodles, and more. Fermented wheat products can be used to produce beer, ethanol, and spirits (like vodka). Besides human consumption, wheat flour is also used in small quantities for starch, ethanol, and gluten production. Wheat starch has anti-inflammatory, pain-relieving, and damp-expelling properties, and can be used as a base for medicines. Wheat gluten can be used to make MSG.
