Wheat protein is extracted from wheat by enzymolysis. Wheat contains about 13% protein, which is mainly composed of albumin, globulin, gliadin, and glutenin, while wheat gluten mainly contains melolin and glutenin, collectively known as storage protein (accounting for 80% of the dry basis of wheat protein). Due to the malleability of melolin, wheat gluten has elasticity and can form a network structure with water, giving it excellent viscoelasticity, extensibility, water absorption, liposuction emulsification, film-forming characteristics, and a light mellow flavor or slightly grain flavor along with other unique physical characteristics.

The protein content of different wheat varieties varies. The protein content of general wheat accounts for 8%-16% of the total grain weight, and the protein content of flour is 8%-15%. Wheat protein can be divided into albumin, globulin, glutenin, and glutenin according to its solubility. Albumin accounts for 3% ~ 5% of the total wheat protein, mainly existing in the embryo, soluble in water and dilute salt solution, with poor thermal stability and variability at 60°C. Globulin accounts for 6% ~ 10% of wheat protein, soluble in 10% NaCl, and insoluble in water. Melolated gluten accounts for 40% ~ 50% of the total wheat protein and is the main protein of wheat, insoluble in water and neutral salt solution, but soluble in 70% ~ 90% ethanol. Glutenin accounts for 30% ~ 40% of the total wheat protein, insoluble in water or ethanol, and soluble in acid or alkali solutions. Melolated gluten and glutenin are the main components of gluten protein, which are the main indexes to evaluate wheat flour.

Wheat proteins can be divided into monomer proteins (consisting of one peptide chain) and aggregate proteins (consisting of more than two peptide chains) according to the number of constituent peptide chains. About 85% of the aggregate protein is glutenin, while the monomer protein is mainly composed of glutenin, albumin, and globulin. Albumin and globulin are mainly deposited in the embryo and aleurone layer, with a small part existing in the endosperm. The molecular weight of albumin and globulin is 12 ~ 60 kDa, containing more lysine, tryptophan, and methionine. They are enzyme proteins in cells, involved in various metabolisms, and have a good nutritional balance, which determines the nutritional quality of wheat.

• Wheat protein is extracted by hydrolyzing wheat with enzymes. It provides deep moisturizing and antioxidant properties while slowing down the generation of wrinkles. As a skin conditioner with lasting action, it helps other cosmetic ingredients perform effectively (moisturizing, whitening, acne anti-aging, etc.). Hydrolyzed wheat protein also works to control and maintain frizz, making it a multifunctional additive for skincare, cleansing, and haircare products.
• Certain peptides produced by the incomplete hydrolysis of wheat protein exhibit physiological active functions, such as regulating hypertension and improving overall immunity. These peptides can promote the secretion of insulin through oligosaccharide amino acids, assisting in blood sugar regulation. They also block angiotensin-converting enzymes to help lower blood pressure. High in glutamide, wheat protein can regulate nerves and serve as a targeted nutrient for intestinal dysfunction, stimulating lymphocyte proliferation and enhancing macrophage phagocytosis to defend against external pathogens.

Having been deeply engaged in the health industry for many years, the production layout relies on integrated independent R&D and production, backed by modern manufacturing plants. Equipped with internationally advanced production machinery and automated production lines, the facilities cover the entire manufacturing process, from raw material selection and processing to finished product inspection, meeting the large-scale production requirements of various health products. These robust independent production capacities allow for flexible adaptation to market order demands while providing a solid guarantee for product innovation, upgrades, and quality control.

Comprehensive OEM and ODM services are fully supported, providing custom formulations, flexible packaging options, and tailored product specifications to meet diverse brand and market requirements.