Rice Protein
| 제품명 | Rice Protein |
|---|---|
| 다른 이름 | Rice Protein Isolate, Rice Protein Concentrate, Oryza sativa Protein, Brown Rice Protein |
| CAS 번호 | — |
| Botanical Name | Oryza sativa |
| 외관 | Light beige to off-white fine powder |
| Active Component | Rice protein (oryzanol, oryzenin) |
| Assay | ≥80% protein (dry basis, Kjeldahl) |
| 건조 손실 | ≤7.0% |
| 중금속 | ≤10 ppm |
| 용해도 | Dispersible in water, insoluble in alcohol |
| 패키지 | 25 kg fiber drum, inner polyethylene bag |
도움이 필요하신가요? 저희 팀에 문의해 주세요
동의어: Rice Protein Isolate, Rice Protein Concentrate, Oryza sativa Protein, Brown Rice Protein, Hypoallergenic Plant Protein
Rice protein is a plant-derived protein extracted from brown rice (Oryza sativa), a staple cereal cultivated across Asia for millennia. Unlike animal proteins, it is hypoallergenic and easily digested, making it a preferred choice for sensitive formulations. In traditional Asian diets, rice has long been a primary protein source, and modern processing now isolates its protein for concentrated use.
The protein fraction consists mainly of glutelin and globulin, with a well-balanced amino acid profile rich in methionine and cysteine—complementing legume proteins like pea or soy. Its neutral taste and smooth texture allow high incorporation levels without masking flavors, a key advantage in functional foods and beverages.
Commercial rice protein is standardized to 70–90% protein on a dry basis, available as both isolate and concentrate. It serves diverse applications: sports nutrition, hypoallergenic infant formulas, gluten-free baked goods, and plant-based meat alternatives. Its low allergenicity and non-GMO status align with clean-label and vegan trends.
| 매개변수 | 사양 |
|---|---|
| Assay | ≥80% protein (dry basis) |
| 식별 | Complies by FTIR |
| 건조 손실 | ≤7.0% |
| 소각 잔류물 | ≤5.0% |
| 중금속 | ≤10 ppm |
| Microbial Limits | Total plate count ≤10,000 cfu/g; Yeast & mold ≤100 cfu/g; E. coli absent; Salmonella absent |