ABSTRACT
Rice (Oryza sativa) belongs to the family of grasses, and it is a major industrial cereal crop. Rice feeds more than half of the total world population and is cultivated in more than 100 countries across the World. India and China alone contribute 50% (approx.) of the total global trade (USDA, 2018). Brown Rice is obtained after de-husking paddy and is followed by the removal of bran to obtain white rice. Bran is abundant in oil, protein, and minerals, while the endosperm contains a high amount of starch. Parboiling of rice improves the nutrient contents inside the rice kernel. Starch and protein are the two main components of rice and rice protein unique hypoallergenic. Rice protein is also rich in lysine relative to other cereals. Rice proteins are found in two types of protein bodies (PB-1 and PB-2). These PB provide required nitrogen at the time of germination. Proteins can be extracted from rice by exploiting the physiochemical properties of the different protein present in rice. Rice consists of four different types of protein, and their solubility vary in different solvents; albumin (water-soluble), globulin (salt soluble), glutelin (alkali-soluble), and prolamin 288(alcohol-soluble). By dissolving them in an appropriate solvent followed by mechanically separating the supernatant and then adjusting the pH to its isoelectric point, which results in precipitation of protein. The rice protein has a potential application in food products such as bread, biscuits, edible films, etc.
