Discover premium rice peptides through enzymatic hydrolysis, enhancing nutrition in infant food. Soluble, safe, and high digestibility for development.

Rice protein is widely recognized as a superior grain protein, surpassing wheat and corn proteins in quality. Due to the presence of high-quality lysine in rice, along with its low allergenicity and distinctive characteristics, rice protein is commonly employed in deep processing, particularly through hydrolysis, to produce rice protein peptides. These peptides are subsequently utilized in the production of infant and toddler food as well as specialized health products. What are the methods for extracting rice peptides through the hydrolysis of rice protein?

Common hydrolysis methods for rice peptide extraction include alkaline hydrolysis, physical extraction, and enzymatic hydrolysis. Alkaline hydrolysis involves the degradation of rice protein under high alkaline conditions, resulting in the extraction of rice protein. However, this method has a detrimental effect on amino acids, resulting in relatively low protein yields. Additionally, it necessitates a substantial amount of alkali and water, contributing to increased wastewater treatment costs. Physical extraction, on the other hand, utilizes techniques such as ultrasound, high pressure, and high-speed homogenization to alter the primary structure of proteins or disrupt hydrogen bonds, making proteins more soluble without changing their properties.

Enzymatic hydrolysis, the focus of this discussion, employs biological proteases to break down rice protein into soluble peptides and amino acids. In comparison to alkaline hydrolysis, enzymatic hydrolysis operates under milder conditions, effectively preserving the nutritional content of rice. The resulting hydrolysate features a uniform distribution of amino acids, high digestibility, and is characterized by safety, solubility, and a natural flavor. Enzymatic hydrolysis is considered the primary developmental direction in the extraction of rice peptides.

Enzymatic hydrolysis utilizes the biocatalytic function of proteinases to transform large molecules into smaller molecular forms. In the extraction of rice peptides, modern biotechnological techniques leverage a variety of enzymes, such as rice protein hydrolases, papain, alkaline proteinase, and flavor enzymes. Through processes like membrane separation purification, instantaneous sterilization, and spray drying, natural edible rice protein can be refined into rice peptides with a molecular weight below 2000 Daltons.

Elevate Nutrition with ETprotein’s Advanced Rice Protein

In the realm of rice protein extraction, ETprotein emerges as a leader, particularly with its cutting-edge enzymatic hydrolysis technology. With a commitment to preserving nutritional value and ensuring high digestibility, ETprotein’s rice peptides stand out. The meticulous use of modern biotechnological techniques, including complex enzyme blends and refined processing methods, results in a superior product with a molecular weight below 2000 Daltons. Choose ETprotein for your infant and toddler food formulations, and experience the perfect synergy of safety, solubility, and nutritional excellence. Trust ETprotein to elevate your nutritional creations to new heights.

Rice protein extracted through enzymatic hydrolysis not only enhances its nutritional value but also, due to its high digestibility, easy absorption, water solubility, and stability, is exceptionally suitable for the development of infant and toddler food products.