Description
Rice protein has excellent nutritional quality and is recognized as a high-quality vegetable protein among cereal proteins. According to the Osborne classification method, rice proteins can be roughly divided into 4 categories: albumins, which are soluble in water, accounting for 2% to 5% of the total; globulins, which are soluble in 0.5mol/L NaCl solution, accounting for 2% to 10% of the total; glutelin, soluble in dilute acid or alkali, accounting for more than 80% of the total; prolamins, soluble in 70% to 80% ethanol solution, accounting for The total amount is 1% to 5%. Among them, gluten and gliadin become storage proteins, which are the main components of rice protein. The content of albumin and globulin is low, which are physiologically active proteins in rice. Rice protein has good nutritional value because of its higher lysine content, certain advantages in essential amino acid content compared with other cereal proteins, and higher biological value (BV) and protein utility ratio (PER).
