Rice proteins are natural, plant-based proteins that are industrially produced from rice (organic and non-organic, transgenic or non-transgenic) by separation from starch. Separation is by sieving, grinding and drying. The result is a fine, greyish white or light yellow powder.

What they are used for and where

They are mainly used in foods, as an alternative to milk proteins for allergy and digestibility problems and to soya proteins. They have high amounts of essential amino acids, although they are not complete proteins as they lack certain amino acids, which can however be stored in the human body by mixing rice protein powder with another protein source.

They are composed of four main proteins: globulin, albumin, prolamin and glutenin. The endosperm (the plant tissue that surrounds the seed) contains the proteins, which are composed of alkali-soluble globulin (approximately 75%), salt-soluble globulin (approximately 10%), albumin (approximately 5%) and alcohol-soluble glutenin (approximately 3%). Rice proteins are easy to digest and absorb and improve gastrointestinal peristalsis. However, applications of rice proteins in the food sector are limited due to their low water solubility.

They are cholesterol-free, have low sensitivity and high nutritional value. Unlike protein powders, such as pea protein, they have a discreet and unobtrusive taste.

Allergies. Compared to milk, wheat or soya proteins, they have not presented any allergy problems.

Vegan diet. They are totally free of animal products and by-products.

Food

Thickener and stabiliser to increase protein content, can be used in soy sauce, protein drink, milk drink, ice cream, vegetable meat.

Cosmetics

Rice proteins are incorporated into personal care products such as hair shampoos or skin creams and cleansers as conditioning agents.

Excipient in the animal feed industry to increase the content of essential amino acids.

Safety

This report addresses the safety of rice-derived cosmetic ingredients including rice protein, finding no danger to human health (2).

Typical optimal commercial product characteristics Rice proteins

The dietary factor plays a crucial role in the management of cancer cases and has attracted the attention of researchers as an option to combat this disease.Both in vitro and in vivo, scientific studies have shown that rice and its derivatives show encouraging results in the prevention of this disease. The mechanism of the anti-cancer effect is suggested, in part, through the enhancement of bioactive compounds such as vitamin E, phytic acid, gamma oryzanol and phenols (1).

Rice proteins studies

References_____________________________

(1) Scientific Evidence of Rice By-Products for Cancer Prevention: Chemopreventive Properties of Waste Products from Rice Milling on Carcinogenesis In Vitro and In Vivo
Bee Ling Tan, Mohd Esa Norhaizan
Biomed Res Int. 2017; 2017: 9017902. Published online 2017 Jan 22. doi: 10.1155/2017/9017902

(2) Amended final report on the safety assessment of Oryza Sativa (rice) Bran Oil, Oryza Sativa (rice) Germ Oil, Rice Bran Acid,Oryza Sativa (rice) Bran Wax, Hydrogenated Rice Bran Wax, Oryza Sativa (rice)Bran Extract, Oryza Sativa (rice) Extract, Oryza Sativa (rice) Germ Powder, Oryza Sativa (rice) Starch, Oryza Sativa (rice) Bran, Hydrolyzed Rice Bran Extract, Hydrolyzed Rice Bran Protein, Hydrolyzed Rice Extract, and Hydrolyzed Rice Protein. Int J Toxicol. 2006;25 Suppl 2:91-120. doi: 10.1080/10915810600964626.