Comprehensive utilization of rice protein

With the continuous advancement of food technology, the high nutritional and hypoallergenic properties of rice protein are gradually recognized by people, and it has become a major trend to develop it as a processing base for food or nutritional health products. This article provides an overview of the comprehensive benefits of rice protein.

The research on rice protein at home and abroad mainly includes food additives to improve the physicochemical function of food; natural thickeners and foaming agents as washing and care products; high-protein nutritional powders for special populations; biologically active peptides that meet specific functions; Active ingredients for health care; protein feed for livestock and poultry production; green and environmentally friendly edible film, etc. These technologies are closely related to the hydrolysis and modification of rice protein isolate (RPI).


01 Food Additives

Food additives are a class of additives that can improve the quality and color, aroma and taste of food. Appropriate molecular size and amino acid composition will endow proteins with certain physicochemical properties, such as solubility, foaming, and emulsifying properties.

Under the hydrophobic, flexible and disordered structure, rice protein is more easily soluble in water and concentrated at the gas-liquid interface, showing foaming and emulsifying properties. Used rice dregs as raw material, and obtained protein foaming powder with high protein content and good foaming performance through a series of technological processes such as desugarization, enzymatic modification with neutral protease, decolorization and drying.

In addition to enzymatic hydrolysis, chemical modification methods can also be used to improve the properties of rice protein. For example, adding Na2SO3 or SDS can relieve the aggregation state of protein molecules and present colloidal properties. The enzymatically hydrolyzed or modified rice protein has a wide range of uses in food production, such as stabilizing and thickening in liquid or semi-solid foods, and foaming in baked goods and candies.

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