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 rich and diverse, which is unmatched by other vegetable proteins.
In addition, the biological value of protein and the composition ratio of amino acids in rice are higher than those of wheat, barley, millet, corn and other cereal crops, and the digestibility rate is 66.8%, which is a higher kind of cereal protein.
Compared with other cereal proteins, rice protein has higher biological value (BV) and protein utilization rate (PER), the biological value can be as high as 77, and the protein utilization rate is 1.38%-2.56%, ranking first among all kinds of grains.
The biological value of rice protein is also comparable to that of whitefish (biological value of 76), shrimp (biological value of 77) and beef (biological value of 69).
Rice protein can be processed into soy sauce, high-protein powder, protein drink, peptone, etc. If it is degraded into short peptides or amino acids, it can be made into amino acid nutrient solution with extremely high nutritional value, and can also be used in health drinks, condiments, food additives, etc.