Rice Protein

Rice protein is a plant-based protein made through soaking, grinding, ultrasonic extraction and instant sterilization. The crude protein can be used as animal feed, and the refined protein can be used as a food additive. Rice protein is recognized as the best among cereal proteins. It is rich in essential amino acids, and the first limiting amino acid lysine content is higher than other cereal proteins. The amino acid composition pattern is close to the WTO/FAO recommended pattern, and it is easy to be digested and absorbed by the human body. Compared with other cereal proteins, rice protein has higher biological value (BV) and protein utilization rate (PER). The biological value can be as high as 77, and the protein utilization rate is 1.36%~2.56%, ranking first among all kinds of grains. Rice protein is better in quality than wheat protein and corn protein, contains high-quality lysine, and has low allergy, making rice protein very suitable for the development of infant food. The amino acid composition pattern of rice protein is better than casein and soy protein isolate, and can meet the amino acid needs of children aged 2 to 5 years old. In addition, rice protein can be processed into soy sauce, high-protein powder, protein drinks, peptone and protein foaming powder, etc. If it is degraded into short peptides or amino acids, it can be made into amino acid nutrient solution with extremely high nutritional value, which can be used in health drinks, condiments, food additives, etc.