Functional Peptides

Product Catalogue

Natural-source functional and taste peptides for food and formulation research.

Soy-Derived Antihypertensive Peptide

Soy-Derived Antihypertensive Peptide

Functional peptides

A soy-derived functional peptide product for research and food formulation studies related to blood-pressure management.

Product Features

Plant-derived soy proteinProduced by targeted enzymatic hydrolysisSmall peptidesSuitable for related functional-food formulation research

Specifications

Soy-derived; Peptides predominantly below 3 kDa; In-vitro ACE-inhibition research; Observed in SHR animal study: systolic pressure −16 mmHg and diastolic pressure −9 mmHg

Storage

Store sealed and protected from light; follow the final product label and technical documents.

Applications

Functional oral liquidsSoy beveragesProtein tabletsCardiovascular-health food research

Price

¥200/kg

View Details
Quantity
Corn PeptideIllustrative image

Corn Peptide

Functional peptides

A plant-derived corn peptide product for functional food and formulation research.

Product Features

Targeted hydrolysis improves dispersibilitySupports higher-value use of corn proteinSuitable for blended-protein formulations

Specifications

Corn-protein source; Under reported experimental conditions, water solubility exceeded 80%, about 6.8× untreated material; Acid solubility increased from about 45% to 78%; Performance varies with formulation and process

Source

Produced by targeted enzymatic hydrolysis of corn protein.

Storage

Store sealed in a cool, dry place away from light, heat and humidity; follow the final product label.

Applications

Plant-protein beveragesNutrition powders and solid drinksBlended-protein foodsSports-nutrition research

PriceIndicative

¥200/kg

View Details
Quantity
Mushroom-Derived Saltiness-Enhancing Peptide

Mushroom-Derived Saltiness-Enhancing Peptide

Functional peptides

A mushroom-derived taste peptide for evaluating saltiness perception and flavor balance in reduced-sodium formulations.

Product Features

Natural mushroom sourceHighly selective targeted hydrolysisEnhanced saltinessReduced-sodium applicationsNo obvious off-flavor

Specifications

Shiitake mushroom-derived; Peptides predominantly ≤1,000 Da; Brown powder; In documented tests, saltiness intensity after hydrolysis was about 4× the pre-hydrolysis level; NaCl replacement ≥50% under equivalent-saltiness conditions

Storage

Store sealed and protected from light; follow the final product label and technical documents.

Applications

Reduced-sodium seasoningsCompound seasoningsConvenience foodsHealth-oriented reduced-sodium foods

Price

¥300/kg

View Details
Quantity
Umami Peptide (Stropharia / Oyster / Soybean Meal) source image 1
Umami Peptide (Stropharia / Oyster / Soybean Meal) source image 2
Umami Peptide (Stropharia / Oyster / Soybean Meal) source image 3

Umami Peptide (Stropharia / Oyster / Soybean Meal)

Functional peptides

Umami-enhancing peptides from mushroom, oyster or soybean-meal sources for food flavor research and formulation.

Product Features

Three natural protein sourcesSequential targeted hydrolysisControlled umami releaseBitterness controlHigher-value raw-material useFlavor enhancement in reduced-sodium foods

Specifications

Peptides predominantly <1,000 Da; Oyster source: umami amino acids about +15% and umami intensity about 2×; Soybean-meal source: umami amino acids about 6× and umami value about 1.6× versus water extraction; Stropharia source: umami value about 3× versus conventional process and peptide umami about +60%

Storage

Store sealed and protected from light; follow the final product label and technical documents.

Applications

Seafood seasoningsSoy and oyster saucesCompound seasoningsPlant-protein foodsMushroom processingHigher-value use of soybean meal

Price

¥200/kg

View Details
Quantity