A Narrative Review on Rice Proteins: Current Scenario and Food Industrial Application

Abstract

Rice, Oryza sativa, 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.

Evaluating the Effects of Microwave Treatment on Functional and Physicochemical Properties of Different Edible Seed Flours

“…This dual characteristic is of great significance in the context of emulsion formation, as these proteins can effectively interact with both the oil and water phases. When emulsions are developed, these proteins act as emulsifiers, facilitating the stable mixing of oil- and water-based components, which is particularly valuable in various food applications. , MT also exposes hydrophobic regions within proteins that can interact with and form associations with oil droplets. Furthermore, this treatment can cause the denaturation and unfolding of larger proteins, hence resulting in the formation of smaller proteins.…”

“…This structural transformation exposes several nonpolar and polar binding sites within the proteins, hence making them more accessible. As a result, these altered protein structures have an enhanced affinity for both nonpolar and polar components, contributing to the changes in OAC . Furthermore, the MT of seeds can also lead to the release of fatty acids and enzymes.…”

“…As a result, these altered protein structures have an enhanced affinity for both nonpolar and polar components, contributing to the changes in OAC. 38 Furthermore, the MT of seeds can also lead to the release of fatty acids and enzymes. Fatty acids, often present in the seeds as part of their natural composition, are released due to the breakdown of cell walls and membranes under MT.…”

A review on processing technologies for value added millet products

“…It is one of the oldest serial fractionation techniques available for to separation of proteins into individual fractions which is based on differences in protein solubility in solvent‐derived chemicals (Galanakis, 2022). Furthermore, fractionation helps to understand protein sources in terms of protein‐to‐protein diversity, nutrition, and interactions due to changes in proteins that occur during processing and storage under controlled conditions (Jayaprakash et al, 2022; Ramchandran et al, 2018). It also provides preliminary solubility information for protein extraction to scale up commercial production.…”

Anti-Oxidative and Sensory Properties of Rice Cooked with Thaumatoccoccus Danielli Leaf Extracts

“…Rice consumption as cooked grains is a common practice all over the world due to the absence of any known allergic problem [9]. The nutritional composition of rice in terms of macronutrient made it to be highly sought for daily consumption, as rice contain 80% carbohydrate, 7-8% protein, 3% fat and 3% fibre [10,11] .…”