Shih Fred F
USDA-ARS-SRRC, 1100 Robert E. Lee Blvd, New Orleans, LA 70124, USA.
Nahrung. 2003 Dec;47(6):420-4. doi: 10.1002/food.200390093.
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 ones, 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 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.
大米中蛋白质的含量按重量计为7%-9%，相对较低，但由于全球大米年产量达3.8亿吨，数量巨大，因此大米中潜在可利用的蛋白质总量颇为可观。大米蛋白被认为具有营养性、低过敏性，且对人体健康有益，近年来大米蛋白产品一直有市场需求。然而，由于加工困难，大米蛋白产品，尤其是高蛋白含量的产品，一直难以获得。大米蛋白的两个主要来源，即米糠以及在较小程度上的碎米粒，一直未得到充分利用且价格低廉。本报告提供了这些大米蛋白来源加工方面的最新情况。重点介绍了蛋白质加工方法，包括传统的碱性提取法、酶辅助提取法，以及水提取前物理处理的新应用。还讨论了加工对大米蛋白功能和营养特性的影响。
