Domestic and international research on rice protein mainly includes food additives to improve food physicochemical functions; natural thickeners and foaming agents as care products; high protein nutrition powders required by special populations; bioactive peptides that meet specific functions; Active ingredients for health care; protein feed for livestock and poultry production; green edible film.
1. Food Additives: Food additives are additives that improve the quality, color, aroma and taste of food. Appropriate molecular size and amino acid composition will impart certain physicochemical properties to the protein, such as solubility, foaming, emulsifying and the like. Rice protein is more soluble in water and concentrated at the gas-liquid interface under a hydrophobic, flexible, disordered structure, showing foaming emulsification.
2. Protein Nutritional Supplement: Rice protein has become the preferred vegetable protein for supplementation of nutrition in special populations due to its low sensitization and high nutrition. Rice protein formula rice noodles can be used for sensitive diarrhea in infants; rice without gluten is more suitable for people with wheat intolerance, allergies or celiac disease; rice protein concentrate can be reduced in normal protein intake or the digestive function Better damage to the body's ability when maintaining damage, maintain nitrogen balance; and can help treat digestive ulcers, trauma and so on.
3. Protein feed: rice is a by-product of starch sugar. Rice protein powder is an excellent feed material with high protein content, fast energy conversion, high digestibility, good palatability, good disease resistance, low antigenicity and balanced amino acid. .