Rice Dreg Protein as an Alternative to Soy Protein Isolate: Comparison of Nutritional Properties

Abstract

Rice dreg protein could be a valuable source of plant-based proteins, as an alternative to soy proteins in some food products. Here, nutritional properties of rice dreg protein were compared with those of soy protein isolate. The protein content of rice dreg protein was approximately 62.6 g/100 g sample, with large amounts of fat, carbohydrate, and ash. The denaturation temperatures of rice protein isolate from rice dreg protein were 47.4 and 97.2°C, respectively. This indicated that these proteins could be denatured during rice syrup processing to form aggregates, but were relatively more stable than rice endosperm protein and soy protein isolate. The main amino acids in rice dreg protein and rice protein isolate were Glu, Pro, Arg, Asp, and Leu, with Lys as the lowest content. Most of essential amino acids and nutritional parameters of rice protein isolate and rice dreg protein met the suggested nutritional requirements for a child according to FAO/WHO, and were relatively higher than those of soy protein isolate. In addition, rice protein isolate showed better digestibility than soy protein isolate during four hours sequential pepsin and pancreatin digestions. The final digestibility value was 96.66% for rice protein isolate compared to 91.41% for soy protein isolate. Thus rice dreg protein could potentially replace soy proteins as a good source of value-added protein for human nutrition in response to the increasing demand for plant proteins.