Research progress on extraction and utilization of rice bran protein

  • ZHANG Qinqiu ,
  • QIN Wen ,
  • HU Xinjie
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  • (College of Food Science and Technology,Sichuan Agricultural University,Ya'an 625014,China)

Received date: 2021-01-18

  Revised date: 2021-03-22

  Online published: 2021-11-04

Abstract

Rice bran is one of the main by-products in rice processing industry.Rice bran protein extracted from rice bran has important nutritional value and good food application value.It is a high-quality plant protein resource with great development potential.In this paper,the nutritional characteristics,functional characteristics,extraction methods and application of rice bran protein are reviewed,and the future development and application of rice bran protein are prospected,hoping to provide some reference information and direction for the production and processing of rice bran protein and its wide application in food.

Cite this article

ZHANG Qinqiu , QIN Wen , HU Xinjie . Research progress on extraction and utilization of rice bran protein[J]. Food and Fermentation Industries, 2021 , 47(19) : 307 -313 . DOI: 10.13995/j.cnki.11-1802/ts.026695

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