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Opportunities and Challenges in Processing of By‐product of Rice Milling Protein as a Food Ingredient
Author(s) -
Tran Khang N.,
Gidley Michael J.,
Fitzgerald Melissa
Publication year - 2017
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-09-16-0245-rw
Subject(s) - ingredient , rice protein , endosperm , glutelin , food science , chemistry , bran , brown rice , hypoallergenic , prolamin , gluten , food processing , coproduct , microbiology and biotechnology , raw material , biochemistry , storage protein , biology , organic chemistry , allergy , allergen , immunology , gene , mathematics , pure mathematics
The by‐product of rice milling (BRM), known as commercial rice bran, is the coproduct of rice processing. It is a mixture of outer layers of the grain, the embryo, and some of the starchy endosperm, and these are separated from brown rice to produce white, milled rice. This mixture contains a high concentration of protein (12–20%) in comparison with that of brown rice (7.1–8.3%) or white rice (6.3–7.1%) and is therefore an abundant and cheap protein source. Nearly 70% of the proteins in BRM are albumins and globulins, which are high in solubility, digestibility, and nutritional value. The BRM proteins are hypoallergenic and gluten‐free. With these properties, this type protein has many advantages as a unique and valuable protein source in markets such as protein supplements. The BRM protein can be extracted by physical, alkali, and enzymatic methods, which give yields ranging from 13% to more than 90%. This review highlights the opportunities and challenges in processing of BRM protein as a food ingredient.