Abstract
New plant-based milk protein substitutes that do not exhibit immune-mediated adverse effects are in high demand. In-vitro digestibility (oral, gastric and duodenal) of rice was investigated at flowery, milky, dough and mature stages using SDS-PAGE and band densitometry. Possible allergenic proteins found were 13–14, 22–23, 37–39, and 52 kDa. Protein content in young rice at flowery-to-milky stage (9.19–11.48%) was higher than rice bran (8.90%). Possible allergens of young rice rapidly decreased and completely disappeared after digestion. Digestibility of dough-to-mature stage was much slower especially for colored rice. Proteins at 13–14, 52 kDa and 13–14, 37–39 kDa were indigestible in the mature stage of PT1 and RB respectively. High protein content and low allergic potential of young rice supported its possible use as a new plant-based protein alternative.
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