Reconstituted rice protein：The raw materials, techniques and challenges

There is a significant worldwide demand for the efficient development and utilization of high-quality plant proteins in the fields of food and feed. Rice protein (RP) is a source of high quality plant protein and offers researchers a potential solution. The interaction of RP with other food proteins leads to mixtures that may have different nutritional and functional impacts that will benefit both protein systems and new food product opportunities. With RP, a particular concern is solubilization. The composition and functional properties of RP, and the relationship between proteins of different origins interacting with RP to form a reconstituted RP system and their functional properties will be discussed with a focus on clarifying mechanisms. The technology to improve the solubility of RP has been continuously developed and improved. Especially important in promoting solubility is the backbone hybridization technology. Further research on reconstituted RP needs to focus on optimizing the appropriate technologies that affect commercially important functional properties including taste and texture.