Rice Proteins Show Potential for Hypoallergenic Plant-Based Cheese

Researchers at the University of Arkansas System Division of Agriculture found that proteins from rice can be used to make hypoallergenic plant-based cheese alternatives. The findings of the study, published in Future Foods, offer a new option for people who avoid dairy, nuts, or gluten.

The research team extracted proteins from brown rice, rice bran, and broken rice kernels. According to Mahfuzur Rahman, Assistant Professor of Food Science at the University of Arkansas, each part of the grain contains different types of protein that influence food performance. The researchers used these proteins to develop plant-based cheese prototypes with coconut oil and corn starch, and analyzed how each protein source affected texture and stability.

The study found that rice proteins could produce cheese with 12% protein, higher than many plant-based cheese alternatives. Brown rice protein showed strong nutritional qualities, while bran and broken-kernel proteins contributed to texture and melting properties. The researchers say using rice milling byproducts could also support a more sustainable food system. Rahman said that further research is underway to help move the technology from laboratory development to practical use.

For more information, read the article from the University of Arkansas.
See https://www.isaaa.org/kc/cropbiotechupdate/article/default.asp?ID=21722