Hydrolyzed wheat protein is a mixture of small molecule peptides and free amino acids obtained by the decomposition of wheat protein through enzymatic hydrolysis or acid hydrolysis and other processes. It has good water solubility, emulsification, bioavailability and functional activity. In the field of daily chemicals, the amino acids and small molecule peptides of hydrolyzed wheat protein have excellent moisturizing and skin barrier repair capabilities - their molecules can directly penetrate the stratum corneum and work in synergy with the skin's natural moisturizing factor (NMF), and are often added to face creams and essences to enhance the moisturizing effect. When used in shampoos and conditioners, its cationic properties can combine with keratin in hair, repair damaged cuticles, and at the same time endow hair with luster and smoothness. In addition, its mild biological activity makes it an important raw material for natural detergents (replacing some chemical surfactants), and it is suitable for cleaning products for sensitive skin. In the feed industry, the high digestibility of hydrolyzed wheat protein (with a protein digestibility of over 90%) and its small molecule form can significantly enhance the absorption efficiency of nutrients by animals (for instance, when added to aquatic feed, it can increase the weight gain rate of fish by 8% to 12%). Meanwhile, the various amino acids it contains can balance the nutritional ratio of the feed and reduce animals' reliance on a single protein source. Reduce the cost of breeding.