Shaanxi BLOOM Tech Co., Ltd. is one of the most experienced manufacturers and suppliers of wheat oligopeptide in China. Welcome to wholesale bulk high quality wheat oligopeptide for sale here from our factory. Good service and reasonable price are available.
Wheat oligopeptide is a small-molecule plant active oligopeptide produced from wheat gluten through targeted enzymatic hydrolysis, membrane separation and purification, refining and drying. Its molecular weight is concentrated in the range of 200–1000 Da, consisting of amino acid chains with 2 to 6 residues. Featuring excellent water solubility, acid and alkali resistance, high thermal stability, and direct human absorption without digestion, it is distinctly different from common wheat protein and macromolecular polypeptides.
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Wheat Oligopeptide COA
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| Certificate of Analysis | ||
| Compound name | Wheat Oligopeptide | |
| Grade | Pharmaceutical grade | |
| Quantity | 44g | |
| Packaging standard | PE bag+Al foil bag | |
| Manufacturer | Shaanxi BLOOM TECH Co., Ltd | |
| Lot No. | 202601090056 | |
| MFG | Jan 9th 2026 | |
| EXP | Jan 8th 2029 | |
| Structure | N\A | |
| Item | Enterprise standard | Analysis result |
| Appearance | White or almost white powder | Conformed |
| Water content | ≤5.0% | 0.40% |
| Loss on drying | ≤1.0% | 0.21% |
| Heavy Metals | Pb≤0.5ppm | N.D. |
| As≤0.5ppm | N.D. | |
| Hg≤0.5ppm | N.D. | |
| Cd≤0.5ppm | N.D. | |
| Purity (HPLC) | ≥99.0% | 99.98% |
| Single impurity | <0.8% | 0.42% |
| Total microbial count | ≤750cfu/g | 205 |
| E. Coli | ≤2MPN/g | N.D. |
| Salmonella | N.D. | N.D. |
| Ethanol (by GC) | ≤5000ppm | 420ppm |
| Storage | Store in a sealed, dark, and dry place below 2-8°C | |
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Application in the Food Industry
Flour Product Improver
Rich in glutamic acid and hydrophilic amino acid residues, wheat oligopeptide can form hydrogen bonds with starch molecules and water molecules in flour products to strengthen the gluten network structure. Dough supplemented with 0.5%-1.5% (mass fraction) the product shows significantly improved viscoelasticity, stability and extensibility, along with increased fermentation height and gas retention rate, as well as reduced peak viscosity and breakdown value, which effectively inhibits starch gelatinization and retrogradation.
In bread production, the addition of 1% the product can enhance bread specific volume and internal texture, lower starch crystallinity, delay deterioration and extend shelf life.Additionally, the product can be applied in steamed buns, noodles and other products to improve taste and nutritional value, and solve the problems of easy retrogradation and coarse texture of traditional flour products.
Nutrient Fortifier for Dairy Products
Adding the product during yogurt fermentation can shorten the fermentation cycle and improve product texture and sensory properties.
Abundant branched-chain amino acids including leucine, isoleucine and valine enhance the nutritional value of yogurt, meanwhile improving product stability and reducing whey precipitation.In dairy beverages, cheese and other dairy products, the product serves as a nutrient fortifier to supplement protein and active peptides, optimize flavor and taste, and meet the nutritional needs of special groups such as children and the elderly.
Raw Material for Functional Beverages
With outstanding water solubility, thermal stability and acid-base resistance, the product is a premium raw material for functional beverages.
Its anti-fatigue and antioxidant activities enable the development of sports drinks, helping athletes replenish energy rapidly, relieve muscle fatigue and accelerate physical recovery.For instance, taurine-wheat peptide compound beverage containing 1.0% the product can reduce the levels of blood lactic acid, malondialdehyde and blood urea nitrogen in the human body, increase superoxide dismutase activity and glycogen content, and effectively alleviate exercise-induced fatigue. Furthermore, the product can be used to develop immune-regulating and anti-aging beverages to satisfy the health demands of different consumer groups.
Application in Health Food Industry
Immune-Regulating Health Foods
The product regulates the body's immune system by enhancing the activity of immune cells and modulating the levels of inflammatory factors.The product prepared via alkaline protease hydrolysis can promote lymphocyte proliferation, strengthen the phagocytic function of macrophages, and improve the body's resistance to pathogen infection. Solid beverages supplemented with 1.0-5.0 g/kg the productcan enhance cellular immunity, humoral immunity and natural killer cell activity, suitable for people with low immunity such as the elderly and postoperative rehabilitation patients.
Its mechanism of action is related to activating Toll-like receptors and promoting the secretion of immune factors, which assists in ameliorating immune dysfunction and reducing the incidence of diseases.
Antioxidant and Anti-Aging Health Foods
The terminal amino acid residues of the product contain phenolic hydroxyl groups, imidazole and other structures, which act as hydrogen donors to scavenge free radicals, activate the Keap1-Nrf2 signaling pathway, upregulate the expression of antioxidant enzymes such as superoxide dismutase and catalase, and reduce the level of lipid peroxidation products. In vivo experiments have demonstrated that the product can elevate the total superoxide dismutase activity and glutathione level in mouse liver, alleviate oxidative stress damage and delay cellular senescence.
Accordingly, the product is widely applied in anti-aging health foods, which improve skin condition and delay physical aging, catering to middle-aged, elderly and antioxidant-demanding populations.
Cardiovascular Health Health Foods
The product is a natural angiotensin-converting enzyme (ACE) inhibitory peptide. It competitively binds to the active sites of ACE, blocks the conversion of angiotensin I to angiotensin II, thereby dilating blood vessels and lowering blood pressure.
Peptide fragments including Ile-Leu-Arg and Ile-Leu-Pro-Arg in wheat oligopeptide can inhibit thrombin activity, promote vasodilation, upregulate cholesterol 7α-hydroxylase expression, reduce cholesterol synthesis, and prevent thrombosis and atherosclerosis. Relevant health foods are suitable for hypertensive and hyperlipidemic populations, assisting in regulating blood pressure and blood lipids and protecting cardiovascular health.
Blood Glucose-Regulating Health Foods
The product inhibits the activities of α-glucosidase, α-amylase and dipeptidyl peptidase-IV (DPP-IV), delays the decomposition and absorption of carbohydrates, promotes insulin secretion, and regulates postprandial blood glucose levels.
The product with molecular weight below 1 kDa exhibits the highest α-glucosidase inhibitory activity. Peptide segments such as LDLQR and AGGFR can competitively bind to enzyme active sites and reduce the rate of blood glucose generation. Moreover, the product can suppress inflammatory responses of pancreatic β-cells and maintain normal insulin secretion function, making it suitable for type 2 diabetes patients and people with elevated blood glucose to assist in improving glucose metabolism.
Application in Pharmaceutical and Daily Chemical Industries
Drug Carriers and Excipients
With good water solubility, strong antioxidant capacity and high biocompatibility, the product can be used as a drug carrier to protect drug activity and enhance bioavailability. Microcapsules prepared with the product as the wall material and vitamin D as the core material possess high thermal stability and gastric environmental stability, which protect vitamin D activity and extend shelf life. In addition, the product can serve as a pharmaceutical excipient to improve drug solubility and stability, reduce drug irritation.
It is applicable to oral preparations and injections, especially for the delivery of protein and polypeptide drugs.
Daily Chemical and Skin Care Products
The product has antioxidant, moisturizing and skin barrier repair effects, and can be used in the development of skin care products. Its free radical scavenging capacity reduces skin damage caused by ultraviolet radiation and environmental pollution and delays skin aging.
Abundant amino acids supplement skin nutrients, boost collagen synthesis, and improve skin elasticity and luster. Furthermore, it can repair damaged skin cells, strengthen the skin barrier function, and relieve discomfort of sensitive and dry skin, suitable for moisturizing creams, anti-aging essences, repair masks and other products. Meanwhile, the product can react with lauroyl chloride to prepare novel surfactants with strong foaming property and non-irritation, applicable to cleaning products such as shampoos and facial cleansers.
Information Sources:[1] Wang Zixi, Shen Qun, Wang Chao, et al. Research Progress on Functions and Processing of Wheat Oligopeptide [J]. Food Science, 2025, 46(7): 337-345.[2] National Health Commission of the People's Republic of China. Announcement on Approving Medium and Long Chain Fatty Acid Edible Oil and Wheat Oligopeptide as Novel Food Raw Materials (No.16 of 2012) [Z]. 2012-09-05.
Precautions
As a nationally approved novel food raw material, wheat oligopeptide shall not be taken in excess or for a long term, to avoid increasing the metabolic burden on the liver and kidneys.
As a dietary nutritional raw material, it cannot replace drugs for the treatment of hypertension, diabetes, immune diseases and other illnesses; people with chronic diseases shall use it under medical advice. Individuals with wheat allergy should take it cautiously to prevent allergic reactions.
Information Sources: Announcement on Novel Food Raw Materials (No.16 of 2012) issued by the National Health Commission of the People's Republic of China; Specification for Warning Words of Health Foods issued by the State Administration for Market Regulation.
The research on the product originated from the exploration of deep processing of wheat protein and bioactive peptides in the mid-to-late 20th century.
Early studies found that gluten rich in wheat gluten meal could be degraded into small-molecule peptide fragments with easy digestibility and absorption after enzymatic hydrolysis.
In the 1990s, with the development of biological enzymatic hydrolysis, separation and purification technologies, researchers successfully prepared the product mixtures with an average molecular weight below 1000 Da via targeted enzymatic cleavage and membrane separation technology.
It was confirmed that the oligopeptide consisted of 2 to 6 amino acid residues and was rich in active amino acids such as glutamic acid and proline. At the beginning of the 21st century, domestic and foreign studies gradually verified that the product possesses multiple physiological activities including antioxidant, immune regulation and hypotensive effects, with in-depth research on its preparation technology and functional mechanisms.
In 2012, the National Health Commission of China officially approved the product as a novel food raw material, specifying its raw material sources, production processes and quality standards, laying a foundation for its industrial application.
Since then, the applied research of the product in food, health food, pharmaceutical and other fields has developed rapidly, making it one of the research hotspots of plant-derived active peptides.
Information Sources:[1] Wang Zixi, Shen Qun, Wang Chao, et al. Research Progress on Functions and Processing of Wheat Oligopeptide [J]. Food Science, 2025, 46(7): 337-345.[2] National Health Commission of the People's Republic of China. Announcement on Approving Medium and Long Chain Fatty Acid Edible Oil and Wheat Oligopeptide as Novel Food Raw Materials (No.16 of 2012) [Z]. 2012-09-05.
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