Author
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Shih, Frederick |
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Submitted to: Nahrung Foods
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 7/14/2003 Publication Date: 12/1/2003 Citation: Shih, F.F. 2003. An update on the processing of high-protein rice products. Nahrung Foods. Interpretive Summary: Recently, plant proteins have become popular food ingredients because they are recognized as equal or superior to animal proteins in nutrition. Rice proteins are particularly desirable because of the added advantage for being the most allergy-free of all plant proteins. However, rice protein products, particularly the ones with high protein contents, have not been readily available because of difficulties in their processing from rice resources. This timely update reviews recent developments on the proccessing of rice proteins. It could lead to a better understanding of the chemistry of rice protein and, in turn, more effective ways for its production. It will have an impact on promoting the use of rice protein in food as well as the general health of the populace Technical 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 rice products, 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 vastly 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. |
