Wheat protein is a plant-based protein derived from wheat grains, composed primarily of gluten and other storage proteins. Although not as rich in essential amino acids (particularly lysine) as animal proteins, it is a viable protein source for individuals following vegetarian or vegan diets.
It is used in supplement blends or meal replacements as a cost-effective way to increase protein intake. While it has lower biological value compared to whey or soy, combining it with other proteins can improve its amino acid profile.
In sports nutrition, wheat protein is sometimes included in multi-source plant protein powders for its digestibility and complementary protein content.
Synonyms:
Hydrolyzed wheat protein, Wheat gluten, Wheat protein isolate.
Benefits:
- Supports protein intake in plant-based diets
- Contributes to muscle maintenance and repair
- Easily digestible source of plant protein
Sources:
Extracted from wheat grains (Triticum spp.)
Observations:
Not suitable for individuals with gluten intolerance or celiac disease. Often used in combination with other plant proteins (e.g., pea, rice) to create a complete amino acid profile.
Areas of Study Related:
- Plant-Based Nutrition
- Food Science
- Sports Dietetics