Hydrolyzed brown rice protein is a product obtained by processing brown rice protein through hydrolysis technology. Its structure and functional properties have undergone significant changes compared to the original protein. The following provides a detailed introduction from the aspects of basic information, preparation process, characteristics, physiological efficacy, and application fields:
1、 Basic Information
Essence: A peptide mixture formed by hydrolysis of brown rice protein as raw material, with a molecular weight usually smaller than the original protein and significantly improved water solubility.
Composition: It is mainly composed of peptide chains of different lengths, containing free amino acids (such as lysine, arginine, etc.), a small amount of incompletely hydrolyzed proteins, and minerals.
2、 Preparation process
The common processes are as follows:
(1)Raw material pretreatment: husking and crushing of brown rice to separate brown rice protein (which can be preliminarily extracted by alkaline extraction, acid precipitation, enzymatic hydrolysis, etc.).
(2)Hydrolysis process: Enzymatic hydrolysis: Using proteases (such as alkaline protease, neutral protease, complex protease, etc.) to catalyze protein hydrolysis under suitable conditions (temperature, pH, enzyme dosage) is currently the most commonly used method, with strong specificity, mild conditions, and high product safety.
Chemical hydrolysis method: using acids (such as hydrochloric acid) or bases (such as sodium hydroxide) to hydrolyze proteins, which is efficient but may damage the amino acid structure and produce harmful substances, and is less commonly used.
(3)Post treatment: hydrolyzed brown rice protein can be obtained after the hydrolysate is inactivated, filtered, desalted, concentrated and dried (such as spray drying).
3、 Main characteristics
(1)Good water solubility: Raw brown rice protein has poor water solubility and forms small molecule peptides after hydrolysis, which can be completely dissolved in water and are convenient for application in food and health products.
(2)Easy digestion and absorption: The peptide chain is short and does not require complex digestion through the gastrointestinal tract. It can be directly absorbed by the intestine and is suitable for people with weak digestive function (such as the elderly and postoperative patients).
(3)Low antigenicity: The hydrolysis process destroys the antigenic epitopes in the protein, significantly reducing allergenicity and making it suitable for people with allergies.
(4)Diverse functional characteristics: It has emulsifying, foaming, and water holding properties, and can be used as a food additive to improve product texture.
4、 Physiological efficacy
(1)Enhance immunity: The active peptides produced by hydrolysis can stimulate the proliferation of immune cells (such as T cells and B cells), enhance phagocytic activity, and improve the body’s immune response ability. The amino acids contained, such as arginine, are important substrates for immune cell metabolism and can support immune system function.
(2)Regulating blood glucose and blood lipids: Active peptides can improve insulin resistance, promote glucose transport, and assist in maintaining blood glucose stability. Inhibit the absorption of cholesterol in the intestine, promote fat metabolism, and reduce the levels of triglycerides and low-density lipoprotein (LDL) in the blood.
(3)Antioxidant and anti fatigue: The peptides contained have the ability to scavenge free radicals (such as superoxide anions and hydroxyl radicals), reduce oxidative stress damage to cells, and delay aging. Quickly providing energy to the body, promoting lactate metabolism after exercise, relieving fatigue, suitable for sports nutrition supplementation.
(4)Protect the liver: Provide amino acid raw materials for liver cell repair, and certain peptide segments can enhance the activity of liver detoxifying enzymes (such as glutathione transferase), reducing chemical liver damage.
(5)Promote mineral absorption: Peptide chains in hydrolysis products can bind with minerals such as calcium and iron to form soluble complexes, increasing the absorption rate of minerals in the intestine.
5、 Application Fields
(1)Food industry:
Nutritional fortifiers: added to milk powder, cereal breakfast, and beverages to supplement high-quality protein, especially suitable for children, the elderly, and vegetarians.
Functional additives: Utilize their emulsifying and water holding properties to improve the taste of meat products (such as sausages) or increase fluffiness and moisturization in baked goods.
Low sensitivity food: As a low allergenic protein raw material, it is used to develop special foods for people with allergies to milk protein and soy protein.
(2)Health products and functional foods:
Made into oral powders, tablets or oral liquids, used for enhancing immunity, assisting in lowering blood sugar/lipid levels, anti fatigue and other health functions.
As a sports nutrition supplement, it helps athletes quickly recover their physical fitness and promotes muscle repair.
(3)Medical and special medical uses: Used for preparing enteral nutrition preparations, providing easily absorbable protein nutrition for postoperative, burn or digestive dysfunction patients. As an auxiliary treatment material for chronic diseases such as liver disease and diabetes, it can be used with drugs to improve symptoms.
(4)Cosmetics: use its moisturizing and antioxidant properties to add it to skin care products (such as facial mask and essence) to improve the dryness and dullness of skin and delay skin aging.
Hydrolyzed brown rice protein has broad application prospects in the health industry due to its easy absorption and diverse functions. In the future, its potential in the fields of special medical food and precision nutrition can be further explored.