@article{WANG2025, 
author = {Zixi WANG and Qun SHEN and Chao WANG and Qingyu ZHAO},
title = {Research Progress in Function and Processing of Wheat Oligopeptides},
year = {2025},
journal = {Food Science},
volume = {46},
number = {7},
pages = {337-345},
keywords = {wheat oligopeptides, preparation, function, processing and application},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20240828-206},
doi = {10.7506/spkx1002-6630-20240828-206},
abstract = {Wheat oligopeptides are a polypeptide mixture obtained from an enzymatic hydrolysate of wheat protein using specific small peptide separation techniques, which are rich in amino acids such as glutamic acid and proline, and can be easily digested and absorbed. Wheat oligopeptides have abundant bioactive functions, making them promising ingredients for functional products and conferring them potential value for processing and application. This article aims to review the primary preparation methods for wheat oligopeptides and analyze the in vivo and in vitro antioxidant, anti-inflammatory, immunoregulatory, antihypertensive, hypoglycemic and neuroprotective effects and mechanisms of wheat oligopeptides. Moreover, this article introduces the current status of the application of wheat oligopeptides in the fields of food, drug carriers and chemical products, and discusses the potential application value and future directions of wheat oligopeptides. It is expected to provide theoretical references for in-depth studies, processing and application of wheat oligopeptides.}
}