Sustainable rice bran protein: Composition, extraction, quality properties and applications

Rice bran protein (RBP) is constituent derived from rice bran, which represents a significant volume of underutilized solid waste generated in the rice milling process. RBP can be a nutritional, functional and potential alternative for various uses in the food industry. Scope and Approach. In this review a complete overview about the importance of RBP, including its composition, extraction, functional and nutraceutical properties, biological effects and application in the industry are described. This study emphasizes the importance of expanding the knowledge about RBP, which is isolated from agro-industrial by-product that aim for sustainability and contribute to the reduction of environmental and economic impacts. Key Findings and Conclusions. RBP is composed of albumin, glutenin and prolamin, which contain non-essential and essential amino acids, such as lysine. RBP can be extracted by alkaline, enzymatic and physical methods. However, methods of extraction can affect the functional and nutritional properties of proteins. The functionality of RBP is influenced by surface properties, hydration properties, structure and molecular size. While, nutraceutical properties of RBP are related to protein quality, digestibility, hypoallergenicity and health benefits of hydrolysates and peptides. RBP shows to be a potential ingredient in the production of plant meat, beverages, biofilms and carriers.