Undersun Manufacturer Supply Vegan Plant Organic Extract Powder 80% soluble hydrolyzed wheat protein flour isolate concentrate

Undersun Manufacturer Supply Vegan Plant Organic Extract  Powder 80% soluble hydrolyzed wheat protein flour  isolate concentrate

Description:

Hydrolyzed 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.

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.

Hydrolyzed Wheat Protein 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 Proteins, 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.

Application:

HWG can be used in the following bakery products: bread, croissants, Danish pastries, pie, plum pudding, butter cake, sponge cake, cream cake, pound cake …

Feed
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.

Protein sources
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

 Protein Series