Value and utilization of rice protein

쌀단백질의 가치와 이용방법

  • Received : 2018.12.06
  • Accepted : 2018.12.19
  • Published : 2019.03.31

Abstract

Protein is a major nutrient of food and has long been studied for nutritional and utility value. Among them, rice protein is attracting attention because of its hypoallergenic characteristics and nutritional value. Rice proteins are divided into endosperm protein and bran protein depending on their location. The two proteins differ in their nutritional characteristics and applications. The endosperm protein is an insoluble protein and has an advantage of digestion and absorption. Rice bran protein dissolves well in water. Its amino acid value is high enough to be comparable to that of soy protein, and it has strong antioxidant ability. Rice protein is a healthy vegetable protein because of its health and hypoallergenic properties. It has been widely used in children's or patients' food, and recently for muscle supplement and health food. Rice protein is considered to be a very effective and useful material as it has been discovered so far.

Keywords

References

  1. 한국쌀연구회 편저, 2010, "벼와 쌀", 서울:한국방송통신대학교 출판부, 47-49
  2. Anderson AK and Guraya HS, "Extractability of protein in physically processed rice bran", JAOCS 78(9) : 969-972 (2001) https://doi.org/10.1007/s11746-001-0373-1
  3. BeMiller J and Whistler R, "Starch : Chemistry and Technology"(3rd ed.,), New York, NY, Elsevier (2009)
  4. Chen. J et al., "Angiotensin-I convering enzyme (ACE) inhibitory tripeptidesformrice protein hydrolysate : Purification and characterization", J. Func. Foods, 5(4), 1684-1692 (2013) https://doi.org/10.1016/j.jff.2013.07.013
  5. Champagne. E.T, et al., "Rice : Chemistry and Technology"(3rd ed.,), Louisiana, LO, American Association of Cereal Chemists, Inc. (2004)
  6. Chandi GK and Sogi DS, "Functional properties of rice bran protein concentrates, J. Food Engineering 79, 592-597 (2007) https://doi.org/10.1016/j.jfoodeng.2006.02.018
  7. Hettiarachchy N, "The unique nutritional/Nutraceutical properties of rice protein", Rice utilization workshop, USA Rice federation (2009)
  8. Jiamyangyuen S, et al., "Extraction of rice bran protein concentrate and its application in bread", J. Sci. Technol. 27(1), 55-64 (2005)
  9. Juliano BO, "Rice in human nutrition", Rome, IRRI & FAO (1993)
  10. Kannan. A et al., "Colon and Breast Anti-Cancer Effects of Peptide Hydrolysates Derived from Rice Bran", The Open Bioactive Compounds Journal, 2, 17-20 (2009) https://doi.org/10.2174/1874847300902010017
  11. Mine. Y, et al., "Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals, Iowa, IO, Wiley-Blackwell, IFT Press (2010)
  12. Morita T and Kiriyama S, "Mass Production Method for Rice Protein Isolate and Nutritional Evaluation", J. Food. Sci., 58(6), 1393-1396 (1993) https://doi.org/10.1111/j.1365-2621.1993.tb06190.x
  13. Popescu A and Ciurascu G, "Using corn distiller's grain and rice bran in the nutrition of laying hens and its economic impact", Central Eur. Agric., 4(2), 145-152 (2003)
  14. Saunders RM, "The properties of Rice Bran as a Foodstuff", Cereal Foos World, 35(7), 632-635 (1990)
  15. Shoji Y, et al., "A fibronectin-binding protein from rice bran with cell adhesion activity for animal tumor cells", Biosci. Biotechnol. Biochem., 65(5), 1181-1186 (2001) https://doi.org/10.1271/bbb.65.1181
  16. Wang et al., "Preparation and Functional Properties of Rice Bran Protein Isolate", J. Agric. Food Chem., 47(2), 411-416 (1999) https://doi.org/10.1021/jf9806964
  17. Yamamoto Y, et al., "Purification and characterization of a novel bacteriocin produced by Enterocococus faecalis strain RJ-11", Applied Enviornmental Microbiology, 5746-5753 (2003)