Research Progress on Extraction, Properties, Functional Complexes and Application of Rice Bran Protein

Abstract

As the main by-product of rice processing, rice bran is rich in many nutriments, such as oil, protein, and bioactive substances. The protein content in rice bran accounts for about 15%~17% of rice bran, which is divided into albumin, globulin, gliadin and glutenin with the amino acid composition close to the pattern recommended by FAO/WHO. It is a high-quality plant protein source with low allergenicity and high bio-efficacy. The acquisition of rice bran protein can increase the added value of rice and has broad application prospects in the fields of food and medicine. Therefore, this paper reviewes the extraction methods, functional properties and functional complexes of rice bran protein, and the application status of rice bran protein and its complexes in the fields of bioactive peptides, infant food, food additives, nutrition delivery system are also introduced. Finally, the challenge of future research on rice bran protein is proposed. This review provides certain ideas and references for the industrial production and high-value utilization of rice bran protein.

Keywords

• rice bran protein
• extraction method
• functional properties
• functional complexes