MGPI Technical Innovation Center


HWG 2009™

Hydrolyzed Wheat Protein

Proteins can be hydrolyzed by enzymes (proteases) to yield low molecular weight polypeptides with increased solubility in water and improved functional properties such as foaming and emulsification. In the case of wheat proteins, both wheat protein concentrates and wheat protein isolates can serve as starting substrates for protease hydrolysis. The property of bitter taste is a common problem with hydrolyzed proteins, which can be remedied by proper choice of proteases, debittering enzymes and hydrolysis conditions. Typical food applications for hydrolyzed wheat proteins are in nutritional beverages and bars, as well as in baking applications to impart more extensible properties to dough systems.

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