Rice Protein Suppliers
Rice protein quality is recognized as the leader among cereal proteins. It is rich in essential amino acids, the first limiting amino acid lysine content is higher than other cereal proteins, and the amino acid composition pattern is close to the WTO/FAO recommended pattern, which is easy to be digested and absorbed by the human body. . 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 1.36%~2.56%, ranking first among all kinds of grains.
The solubility of rice protein is low, mainly because rice protein contains 75%~90% alkali-soluble glutenin. It accounts for 2%~5% of rice protein.
Emulsification includes emulsification activity and emulsification stability. Emulsification is one of the important functions of protein. Each protein has a certain molecular composition and a specific spatial structure, and its emulsifying performance is closely related to the hydrophobicity of the molecular surface. Acid and alkali can change the charged properties and charge distribution of proteins, change the molecular spatial conformation, and improve the physical and chemical functions such as protein emulsification and foaming while increasing solubility. For example, the emulsification of rice protein hydrolyzate after pronase hydrolysis is greatly improved.
3. Foaming property and foaming stability
Under the optimal enzymatic hydrolysis reaction conditions, at the beginning of the reaction, as the degree of hydrolysis of the enzymatic hydrolyzate increases, the foaming property of the enzymatic hydrolyzate increases, and when the degree of hydrolysis reaches 10.4%, the foaming property is the highest (37.5%); When the degree of hydrolysis increased, the foaming property decreased rapidly. When the degree of hydrolysis reached 11.5%, the foaming property began to decrease slowly, and the foaming stability also had a similar trend.
4. Water retention and oil retention
Water holding capacity is closely related to “preservation” and “preservation” during food storage. In addition, it is also related to food viscosity; while oil absorption is related to protein type, source, processing method, temperature and oil used. Due to the poor solubility of rice protein, its water holding capacity and oil holding capacity are limited. However, after deamidation modification, the water-holding and oil-holding properties of rice protein were improved. When the deamidation degree was 35.7%, the water-holding capacity was the lowest at 2.4g/g, and the oil-holding capacity reached the highest at 3.4%. When it is 42.4%, the water holding capacity and oil holding capacity are both 2.6g/g.
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All You Need To Know About Soy Fiber
Rice protein is recognized as a high-quality food protein, which meets the ideal model recommended by WHO/FAO. The biological value of rice protein is very high, and its nutritional value is high, comparable to that of eggs, milk, and beef. In addition, rice protein is a low-antigen protein, which will not cause allergic reactions, which is very beneficial for the production of infant food. Rice protein not only has unique nutritional functions, but also has other health functions. Recent studies have shown that rice protein can lower serum cholesterol levels.
Rice Protein is the healthiest protein powder compared to other plant protein; Light yellow powder, smooth texture with a strong aroma of rice; Rice as raw material, no pesticide residues, more healthy; Enzymatic extraction, low sensitivity is a good complimentary food.
|Total plate count, cfu/g||≤5000 cfu/g|
|Yeast & Mould, cfu/g||≤50 cfu/g|
|Coliforms, cfu/g||≤30 cfu/g|
|Protein (dry basis), %||≥80.0|
|Ash (dry basis), %||≤8.0|
|Dietary fiber (dry basis), %||≤7.0|
|Total carbohydrate, g/100g||≤8.0|
|Appearance||Light yellow, powder|
|Flavor and Odor||Characteristic|
|Flavor and Odor||None|
Develop And Use
1. Rice protein bioactive peptide
Rice protein contains a large number of hydrophobic amino acids, and through enzymatic hydrolysis at specific sites with appropriate proteases, peptide fragments containing hydrophobic amino acids at the C-terminus will be obtained, namely ACE (Angiotensin–Converting Enzyme) active peptide fragments. The ACE inhibitor is a main drug for treating hypertension, and the rice proteolytic active peptide has high safety and no side effects.
2. Nutritional Supplements
For sensitive diarrhea in infants, rice protein is widely used in the development of high-protein hypoallergenic infant formula rice flour due to its low antigenicity and high nutritional value. Rice protein is gluten-free and suitable for those with wheat intolerance, allergies or celiac disease. Rice protein concentrate can also be used as supplementary food for patients with reduced normal protein intake or impaired protein digestion to maintain nitrogen balance; it can also be used as an osmotic diuretic, peptic ulcer, and adjuvant therapy for trauma.
3. Food additives
Treating rice bran protein with enzymes can significantly improve its solubility, foaming properties, emulsifying properties, etc., especially the moderate hydrolysis and deamination reaction of rice bran protein with endoprotease and exoprotease, to obtain peptides with moderate length and function Special protein hydrolyzate, improve the solubility of rice bran protein, improve other functional properties, can be used as food emulsifier, foaming agent, nutritional enhancer.
4. Rice protein feed
The by-products of rice starch can be used as feed grade rice protein powder. Its rich nutrients can promote disease resistance for livestock and poultry, and can improve feed utilization. It is an excellent additive for the feed industry.
Rice Protein is a pure vegetarian protein. Because of its good water solubility, the protein can be used in vegetable protein drinks, sports nutrition drinks, etc. It can also be used to increase protein content and stabilize the quality of milk powder processing.
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