Background

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.

Scope and approach

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.

Key findings and conclusion

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.

中文翻译：

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重组米蛋白：原料、技术与挑战

背景

世界范围内对食品和饲料领域中优质植物蛋白的高效开发和利用有着巨大的需求。大米蛋白 (RP) 是优质植物蛋白的来源，为研究人员提供了一种潜在的解决方案。RP 与其他食品蛋白质的相互作用会产生可能具有不同营养和功能影响的混合物，这将有利于蛋白质系统和新的食品产品机会。

范围和方法

对于 RP，一个特别值得关注的问题是增溶。将讨论 RP 的组成和功能特性，以及与 RP 相互作用形成重组 RP 系统的不同来源蛋白质之间的关系及其功能特性，重点是阐明机制。

主要发现和结论

提高RP溶解度的技术不断得到发展和完善。在促进溶解性方面尤其重要的是骨架杂交技术。对重组 RP 的进一步研究需要侧重于优化影响商业上重要的功能特性（包括味道和质地）的适当技术。