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Nahrung. 2003 Dec;47(6):420-4.

An update on the processing of high-protein rice products.

Author information

1
USDA-ARS-SRRC, 1100 Robert E. Lee Blvd, New Orleans, LA 70124, USA. fshih@srrc.ars.usda.gov

Abstract

The component of protein in rice, at 7-9% by weight, is relatively low, but the total amount of rice protein potentially available is significant because the production of rice worldwide, at 380 million tons annually, is huge. Rice proteins are recognized as nutritional, hypoallergenic, and healthy for human consumption, and rice protein products have been in demand in recent years. However, because of difficulties in the processing, rice protein products, particularly high-protein content ones, have not been readily available. Two of the main sources of rice protein, rice bran and, to a lesser extent, broken rice kernels, have been under-used and under-priced. This report provides an update on the processing of these sources for rice proteins. Methods of protein processing are highlighted including the traditional alkaline extraction, enzyme-assisted extraction, and the novel uses of physical treatment prior to water extraction. Also discussed are effects of processing on the functional and nutritional properties of rice protein.

PMID:
14727771
DOI:
10.1002/food.200390093
[Indexed for MEDLINE]

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