Analysis and application of rice protein

Rice protein is mainly composed of albumin, globulin, gliadin and gluten. 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 its amino acid content is high, which is incomparable with other plant proteins. Rice protein is recognized as high-quality food protein, which conforms to the ideal model recommended by the World Health Organization/FAO. Rice protein has high biological value and high nutritional value, which can be compared with eggs, raw milk and raw meat. In addition, rice protein is low antigen protein, which will not be produced and is conducive to production. Baby food is very beneficial. Rice protein has not only unique nutritional functions, but also other health functions. Recent studies have shown that rice protein can reduce cholesterol content.

1. Rice protein bioactive skin Takahash et al. isolated and purified an active skin called rzatensin from rice protein trypsin hydrolysate. Its amino acid sequence is Gly-Tyr-Rro Met-Tyr-Pro-Leu-Pro-Arg, which has the ability to cause contraction of guinea pig ileum, anti-morphine and activity. Rice protein contains a lot of hydrophobic amino acids. The skin fragment containing C-terminal hydrophobic amino acid, namely ACE (angiotensin converting enzyme) active skin fragment, can be obtained by enzymolysis with appropriate protease at a specific location. ACE inhibitor is a major drug, and rice protein hydrolytic active skin has high safety.

2. Nutritional supplements target the sensitivity of infants. Rice protein is widely used to develop high protein and hypoallergenic infant formula Rice noodles because of its low antigenicity and high nutrition. Rice protein contains no gluten and is suitable for people who are intolerant of wheat, allergic or celiac. Rice protein concentrate can also be used as a supplement to reduce normal protein intake or damage protein digestion function, maintain atmospheric balance, and can also be used as a penetrant, peptic ulcer and trauma adjuvant.

3. Food additive: Enzymatic treatment of rice bran protein has solubility, foaming and emulsifying properties, especially the moderate hydrolysis and deamination reaction of rice bran protein with internal and external protease to obtain protein hydrolysate with medium belly chain length and functional properties, improve the solubility of rice bran protease, improve other functional properties, and can be used as food emulsifier, foaming agent and nutritional fortifier.