Rice Protein Raw Materials Rice Protein Powder

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Specification: 99% min Rice Protein Powder

Sample:Rice Protein Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance: White

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Rice Protein Powder Usage and Synthesis.

Among the cereal proteins, rice protein has a higher biomass price (B.V.) and protein price (P.V.) than other proteins.

The amino acid composition of rice protein is balanced and reasonable, and the amino acid content is high, which is incomparable to other plant proteins. Rice protein is recognised as a high-quality

Rice protein is recognised as a high quality food protein, which is in line with the ideal model recommended by WHO/FAO. Rice protein has a high raw material value and its nutritional value is comparable to that of eggs, cow's milk and beef.

In addition, rice protein is a low-antigen form protein, which does not produce allergic reactions and is very favourable for the production of baby food.

Rice protein not only has unique nutritional functions, but also has some other health care functions. Recent studies have shown that rice protein can reduce serum cholesterol levels.

Uses and functions of Rice Protein.

1. Food additives: Food additives are a class of additives that can improve the quality, colour, aroma and taste of food. Appropriate molecular size and amino acid composition will give proteins certain physical and chemical properties, such as solubility, foaming, emulsification and so on.

Rice protein in the hydrophobic, flexible, disordered structure is more easily dissolved in water and concentrated in the gas-liquid interface, showing foam emulsification.

2. Protein nutritional supplements rice protein with its hypoallergenic and highly nutritious, has become the first choice of plant proteins for supplementation of special populations.

Rice protein formula rice flour can be used for infants and young children with sensitive diarrhoea; gluten-free rice protein is more suitable for wheat intolerance, allergy or celiac disease of the population; rice protein concentrate can be used to better supplement the body's ability to maintain nitrogen balance when the normal protein intake is reduced or the digestive function is impaired; and it can be used to assist in the treatment of peptic ulcer, traumatic injuries and so on.

3.Functional peptide development Modern research shows that amino acid residues in small molecule peptides are easier to be digested and absorbed by the human body compared with free amino acids.

Small molecule peptide form of amino acids can not only avoid transport competition, but also reduce the high concentration of amino acids toxic side effects, peptide transport system of low energy consumption, and is not easy to saturate, so that hydrolysed protein products to get active peptide research has been welcomed by the people.

4. Protein feed rice preparation of amylose by-products - rice protein powder, is a high protein content, fast energy conversion, high digestibility, good palatability, good resistance to disease, low antigenicity, amino acid balance of excellent feed raw materials.

Adding the concentrate of rice gluten in aquatic feed can not only improve the digestive performance of fish, but also control its excretion, so as to keep the water quality clarified and control water pollution.

Enzymatic digestion of rice protein can produce flavour peptide instead of monosodium glutamate (MSG), which can effectively mask the bitter taste, enhance the viscosity of feed and improve the palatability of feed, and can chelate trace element minerals, which can enhance the feed intake of the animals and at the same time ensure the safety and harmlessness.

Characteristic of Rice Protein.

Solubility

The low solubility of rice protein is mainly due to the fact that rice protein contains 75% to 90% alkali-soluble glutenins, which are formed by many macromolecular fragments through disulfide bonds that cross-link with each other and coalesce, whereas clear proteins, which are soluble in water, account for only 2% to 5% of rice protein.

Samson Agboola et al. found that the solubility of rice protein glutenin grows slowly at pH 4~7, while the protein solubility increases rapidly near pH 9; meanwhile, modification will have a certain effect on the solubility of rice protein.

Zheng Jianbing et al. modified rice protein using acid dephthalination of ammonia, which increased its solubility up to 96.6%.

In addition, Wang Zhangcun et al. found that the solubility of rice protein was lower after high temperature action, and even solidified to become insoluble components in the study of heat-denatured rice protein.

Extraction method of Bulk Rice Protein Powder.

Alkali extraction

More than 80% of rice protein is alkali-soluble gluten, dilute alkali can make the compact amylopectin structure in rice become loose, alkali has a degradation effect on large molecules of rice gluten, so that the proteins in the rice starch particles are dissolved and separated.

Sun Qingjie et al. studied the optimal process of rice protein extraction with sodium hydroxide (NaOH), the NaOH concentration of 0.09 mol/L, the rice protein extraction rate of 90.1%, with the increase of NaOH concentration, the rice protein extraction rate increases; however, the concentration is too high, the starch will be pasteurised.

Alkaline extraction of rice protein is simple, but due to the degradation effect of high alkali conditions, the protein yield is generally low, and will cause intermolecular cross-coupling and rearrangement, resulting in a decrease in the nutritional value of proteins, but also the formation of toxic substances such as Lysinoalnine.

Alkali extraction process is: rice flour or rice bran with alkali → centrifugal separation → protein solution → acid precipitation → centrifugal separation → washing → acid neutralisation → drying → rice protein.