Opportunities and Challenges in Processing of By-product of Rice Milling Protein as a Food Ingredient

摘要: The by-product of rice milling (BRM), known as commercial bran, is the coproduct processing. It a mixture outer layers grain, embryo, and some starchy endosperm, these are separated from brown to produce white, milled rice. This contains high concentration protein (12–20%) in comparison with that (7.1–8.3%) or white (6.3–7.1%) therefore an abundant cheap source. Nearly 70% proteins BRM albumins globulins, which solubility, digestibility, nutritional value. hypoallergenic gluten-free. With properties, this type has many advantages unique valuable source markets such supplements. can be extracted by physical, alkali, enzymatic methods, give yields ranging 13% more than 90%. review highlights opportunities challenges processing food ingredient.