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Rice Protein Isolates

Rice

Rice is the seed of the grass species Oryza sativa or Oryza glaberrima. Rice is originated in China, and it is the most important crop for human race. Genetic evidence has shown that rice originates from a single domestication 8,200–13,500 years ago in the southern China. Today rice cultivation spread around the world and can be found in each continent.

Rice Protein Isolates

Rice protein isolates is isolated from brown rice. The production of rice protein isolates is a extension of manufacturing liquid fructose from rice instead of corn Brown rice is treated with enzymes that will cause carbohydrates to separate from proteins.

Characteristics and Applications

Rice protein powder has a more distinct taste and it is hard to be masked, however, the taste of rice protein is usually considered to be less unpleasant and sometimes may even be preferred by consumers of rice protein.

The amino acid profile of rice protein completes the amino acid profiles of pea protein powder and therefore, the two proteins generally used together. Rice protein is high in the sulfur-containing amino acids (cysteine and methionine), but low in lysine. Pea protein, on the other hand, is low in cysteine and methionine but high in lysine. Thus, the combination of rice and pea protein offer a superior amino acid profile that is comparable to dairy or egg proteins, but without the potential for allergies or intestinal issues. Moreover, the light, fluffy texture of pea protein tends to smooth out the strong, chalky flavor of rice protein.

Rice protein can be used in any application of food and beverage where protein is called fore, especially to make up for sulfur-containing amino acids.