谷蛋白
醇溶蛋白
大米蛋白
水稻
主食
食品科学
生物技术
球蛋白
人口
面筋
限制
贮藏蛋白
生物
化学
生物化学
农业
医学
基因
工程类
机械工程
生态学
环境卫生
免疫学
作者
Gopika Jayaprakash,Aarti Bains,Prince Chawla,Melinda Fogarasi,Szabolcs Fogarasi
出处
期刊:Polymers
[MDPI AG]
日期:2022-07-25
卷期号:14 (15): 3003-3003
被引量:51
标识
DOI:10.3390/polym14153003
摘要
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.
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