Jayaprakash Gopika, Bains Aarti, Chawla Prince, Fogarasi Melinda, Fogarasi Szabolcs
Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India.
Department of Microbiology, Lovely Professional University, Phagwara 144411, Punjab, India.
Polymers (Basel). 2022 Jul 25;14(15):3003. doi: 10.3390/polym14153003.
Rice, , is the major staple food that provides a larger share of dietary energy for more of the population than other cereal crops. Moreover, rice has a significant amount of protein including four different fractions such as prolamin, glutelin, globulin, and albumin with different solubility characteristics. However, these proteins exhibit a higher amino acid profile, so they are nutritionally important and possess several functional properties. Compared with many other cereal grains, rice protein is hypoallergic due to the absence of gluten, and therefore it is used to formulate food for infants and gluten-allergic people. Furthermore, the availability makes rice an easily accessible protein source and it exhibits several activities in the human body which discernibly affect total health. Because of these advantages, food industries are currently focusing on the effective application of rice protein as an alternative to animal-based and gluten-containing protein by overcoming limiting factors, such as poor solubility. Hence, it is important to gain an in-depth understanding of the rice protein to expand its application so, the underlined concept of this review is to give a current summary of rice protein, a detailed discussion of the chemistry of rice protein, and extraction techniques, and its functional properties. Furthermore, the impact of rice protein on human health and the current application of rice protein is also mentioned.
大米是主要的主食，与其他谷类作物相比，它为更多人口提供了更大比例的膳食能量。此外，大米含有大量蛋白质，包括醇溶蛋白、谷蛋白、球蛋白和清蛋白这四种具有不同溶解性特征的不同组分。然而，这些蛋白质具有较高的氨基酸谱，因此它们在营养上很重要，并具有多种功能特性。与许多其他谷物相比，大米蛋白由于不含麸质而具有低过敏性，因此它被用于为婴儿和麸质过敏人群配制食品。此外，大米的可得性使其成为一种易于获取的蛋白质来源，并且它在人体中表现出多种活动，明显影响整体健康。由于这些优点，食品行业目前正致力于通过克服诸如溶解性差等限制因素，有效应用大米蛋白来替代动物蛋白和含麸质蛋白。因此，深入了解大米蛋白以扩大其应用非常重要，所以，本综述的重点是对大米蛋白进行当前总结，详细讨论大米蛋白的化学性质、提取技术及其功能特性。此外，还提到了大米蛋白对人体健康的影响以及大米蛋白的当前应用。
