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, can form a network structure with water, so as to have excellent viscoelasticity, extensibility, water absorption, liposuction emulsification, film-forming characteristics, and light mellow flavor or slightly grain flavor and other unique physical characteristics.

The protein content of different wheat varieties is different. 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 exists in the embryo, soluble in water and dilute salt solution, poor thermal stability, variability at 60℃. Globulin accounted for 6% ~ 10% of wheat protein, soluble in 10% NaCl, insoluble in water.

Melolated gluten accounts for 40% ~ 50% of the total wheat protein, is the main protein of wheat, insoluble in water and neutral salt solution, soluble in 70% ~ 90% ethanol. Glutenin accounted for 30% ~ 40% of the total wheat protein, insoluble in water or ethanol, soluble in acid or alkali solution. 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, and a small part exists 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 metabolism, and have a good nutritional balance, which determines the nutritional quality of wheat.

• ✦ Skin & Hair Care Enhancements: Wheat protein is a substance extracted by hydrolyzing wheat with enzymes, which has the functions of moisturizing and antioxidant, and slows down the generation of wrinkles. As a skin conditioner with a lasting conditioning type, it enables other ingredients in cosmetics to play their actual roles (moisturizing, whitening, acne anti-aging, etc.). Hydrolyzed wheat protein maintains frizz and acts as a multifunctional additive in skin care, skin cleansing, and hair care products.
• ✦ Physiological & Health Benefits: Some of the peptides produced by incomplete hydrolysis of wheat protein have specific physiological active functions, such as managing hypertension and improving the body's immunity. The peptide in incomplete hydrolysis of wheat protein can promote the secretion of insulin, and its functional substance is oligosaccharide amino acid, which can be used to regulate human blood sugar and improve symptoms. It can also block the action of angiotensin enzyme, thus lowering blood pressure. One of the characteristics of wheat protein is the high content of glutamide, which can regulate the nerves and serve as a specific nutrient in intestinal dysfunction. It exhibits ACE activity, immune regulation, and antioxidant properties which stimulate the proliferation of lymphocytes in the body, enhance the phagocytosis function of macrophages, and improve the body's ability to resist external pathogen infections.

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