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1.What is Rice Protein Peptide?

Rice protein peptide is a small molecule polypeptide material obtained by separation technology from non-transgenic rice. As protein additives, it’s the best quality, most advanced technology content, and high-level marketable resource.

2.How is Rice Protein Peptide made?

In the past, there was little interest in the processing of rice proteins, mainly because of the relatively low protein content of rice, the low solubility of rice proteins in water, and the limited commercial opportunities for such protein-enriched ingredients. Rice flour from milled rice or broken rice kernels has been typically processed industrially to extract the starch, while the residual protein-containing fractions have traditionally been regarded as co-products of limited value.

3.What are the Applications of rice proteins?

Rice is generally recognized as a hypoallergenic food, being one of the first solid foods to be introduced into the diet of infants, and being used in most elimination diets for food allergy diagnostic programs in children and adults (Gastanãduy, Cordano, & Graham, 1990). Therefore, rice protein-based formulas represent a suitable alternative for children allergic to cow's milk.

4.What is Functional properties of rice proteins?

he utilisation of proteins as food ingredients depends on their functional properties. These properties, which determine the behaviour and performance of proteins in food systems (i.e., functionality) during preparation, processing, storage and consumption, are influenced by the nature and extent of interactions of the proteins with themselves, with other components, and with water in the food system (Panyam & Kilara, 1996). The functional properties required depend on the application of the