Corn oligopeptides are small molecular peptides obtained by enzymatic hydrolysis of corn protein extracted from corn. Their peptides consist of 2-8 amino acids with an average molecular weight of less than 1,000 Dalton. Compared with corn protein, corn oligopeptide is easier to be absorbed by human body, and solves the disadvantages of corn protein, such as insoluble water solubility and low utilization rate. Maize oligopeptides are rich in nutrients, containing a high proportion of hydrophobic amino acids such as leucine, valine, alanine, branched chain amino acids and neutral amino acids, which makes maize oligopeptides play a prominent role in lowering blood pressure, anti-fatigue, cholesterol lowering, liver protection and liver protection and promotes alcohol decomposition in the body. Corn oligopeptide was approved as the first new resource food of peptide in China in 2010 (National Health Bulletin No. 15, 2010). In 2014, the center team presided over the development of the industry standard of corn oligopeptide Powder (QB/T 4707-2014).
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With corn oligopeptide as the signature ingredient, reduce blood pressure, anti-fatigue, reduce cholesterol and promote alcohol decomposition in the body (antidrunkenness) as the main effect direction of functional food formula design and product development.