Rice protein is mainly composed of four proteins, albumin, globulin, alcohol-soluble protein and gluten. The main endosperm protein in rice residue is albumin (4% to 9%), salt-soluble globulin (10% to 11%), alcohol-soluble gluten (3%) and alkali-soluble gluten (66% to 78%). Among cereal proteins, the biological value (B.V.) and protein value (P.V.) of rice protein are higher than other proteins. The amino acid composition of rice protein is balanced and reasonable, and the amino acid content is high, which is unmatched by other plant proteins.
Rice protein is recognized as a high-quality food protein, which meets the ideal model recommended by WHO/FAO. The biological value of rice protein is very high, and its nutritional value is high, comparable to eggs, milk and beef. In addition, rice protein is resistant to original protein and will not produce allergic reactions, which is very beneficial for the production of infant food. Rice protein not only has unique nutritional functions, but also has some other health functions.
Application of Rice Protein:
Research on rice protein at home and abroad mainly includes
Food Additives to improve the physical and chemical functions of food; as a natural thickener and foaming agent for cleaning products; high-protein nutritional powders needed by special groups; bioactive peptides that meet specific functions; active ingredients that promote body health; protein feed for livestock and poultry production; green and environmentally friendly edible films, etc.
1. Food additives:
Food additives are a type of additive that can improve the quality and color, aroma and taste of food. Appropriate molecular size and amino acid composition will give proteins certain physical and chemical properties, such as solubility, foaming, and emulsification. Rice protein is more soluble in water and concentrated at the gas-liquid interface under its hydrophobic, flexible, and disordered structure, showing foaming and emulsification.
2. Protein nutritional supplements
Rice protein has become the preferred plant protein for special populations to supplement nutrition due to its low allergenicity and high nutritional value. Rice protein formula rice flour can be used for sensitive diarrhea in infants and young children; gluten-free rice protein is more suitable for people with wheat intolerance, allergies or celiac disease; rice protein concentrate can better supplement the body's ability and maintain nitrogen balance when normal protein intake is reduced or the digestive function is damaged; and it can assist in the treatment of peptic ulcers, trauma, etc.
3. Functional peptide development
Modern research shows that amino acid residues in small molecule peptides are easier to be digested and absorbed by the human body than free amino acids. Amino acids in the form of small molecule peptides can not only avoid transport competition, but also reduce the high concentration toxicity and side effects of amino acids. The peptide transport system has low energy consumption and is not easy to saturate, making the research on hydrolyzed protein products to obtain active peptides popular.
4. Protein feed
Rice
Protein Powder, a byproduct of rice starch sugar preparation, is an excellent feed raw material with high protein content, fast energy conversion, high digestibility, good palatability, good disease resistance, low antigenicity and balanced amino acids. Adding rice gluten concentrate to aquatic feed can not only improve the digestibility of fish, but also control its excretion, thereby maintaining water clarity and controlling water pollution. Rice protein hydrolysis can produce flavor peptides that replace monosodium glutamate (MSG), which can effectively mask bitterness, increase feed viscosity and improve feed palatability, and chelate trace elements and minerals, ensuring safety while increasing animal feed intake.
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