A small molecule peptide obtained by using wheat protein as a raw material, through directed bio-enzyme digestion technology and advanced membrane separation technology. Wheat protein peptides are rich in methionine and glutamine. Regarding the specification of the wheat protein peptide, it is light yellow powder. Peptide≥75.0% and average molecular weight<3000Dal. In application, Due to its good water solubility and other characteristics, wheat protein peptide can be used for vegetable protein beverages (peanut milk, walnut milk, etc.), health nutrition foods, bakery products, and can be used to improve the protein content to stabilize the quality of milk powder, as well as sausage in other products.