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Hydrolysed Wheat Protein is made from the vital wheat gluten. With the multi-functions of several special enzymes, the original wheat protein has been made into small molecular & multi-peptide mixtures during the manufacturing process. HWG can be used a protein source for fermentation. Because of plant origin, it is easy for fermentation. It can be used to balance protein content for any food that requires protein content level, such as soy sauce, milk powder.
Hydrolyzed Wheat Protein is a soluble protein and has much advantages such as high protein content, high digesting rate, high dissolving rate and high content of Glutamine. It is a very easily to be absorbed by the body because of its small molecular peptides. The average molecular weight of the small peptide in our hydrolyzed wheat protein is around 2000 Daltons.
Compared to Hydrolyzed Soy Protein Isolate, Hydrolyzed Peanut Proteins and animal origin Hydrolyzed Collagens, the odor of Hydrolyzed Wheat Protein is much lighter and will not cause too much unusual odor to the food or feed.
Product Name:
wheat protein
Active Ingredients:
Protein
Specification
Protein 80%
Appearance:
White or slightly yellowish powder
Odor:
Characteristic
1. HWG can be used in the following bakery products: bread, croissants, Danish pastries, pie, plum pudding, butter cake, sponge cake, cream cake, pound cake …
2. HWG can be used as protein source to fortify feed nutrition. Because of its vegetable origin, it is free of concerns of bird flu, BSE, and other concerns related to animal proteins.
Like wheat gluten, HWG should rate rather low on the Protein Efficiency Ratio (P.E.R.) scale (0.7~1.0) when compared to the standard reference casein value (2.5). These values reflect a deficiency in the essential amino acid, lysine, a characteristic shared by most cereal grains. Indeed, vegetable proteins in general rate low on the P.E.R. scale due to low contents of one or more essential amino acids. Blends of different vegetable proteins often result in higher P.E.R. values than the arithmetic average of the components.
Such is the case with wheat gluten, low in lysine but high in methionine and cystine, when blended with soy flour. High in lysine but low in methionine, soy flour has a P.E.R. value of about 2.0. Blending soy flour and wheat gluten has a synergistic result: at a wheat gluten/soy flour protein ratio of 30:70, a P.E.R. value of 2.4 is achieved. Similar effects are predictable for other food systems where excess lysine is available from meat, milk solids or other sources. HWG in combination with other proteins can have
solid nutritional impact. HWG is strongly recommended for ablactating for piglets and other animals.
AMULYN, plant extract refers to the material extracted or processed from plants (all or part of plants) with appropriate solvents or methods, which can be used in pharmaceutical, food, daily chemicals and other industries. At present, plant extracts are widely used. In addition to traditional Chinese medicine products, with the gradual increase of people's trust and dependence on natural products, a large number of plant extracts have been used in all walks of life, such as Health Ingredients, used for capsules or tablets; Food additives, used in natural sweeteners, natural pigment, emulsifiers, solid drinks, probiotics powder for lactic acid bacteria, etc. Cosmetic raw materials, used in facial mask, cream, shampoo and other daily chemical products; Plant-based Ingredients, used in dietary supplements, improve human immunity, etc.
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