Synergistic effect between polishing and high-pressure enzyme treatment for low protein rice production

This study aimed to reduce more protein by combining the physical treatment, polishing, and high-pressure enzymatic treatment in a sequence. To understand the mechanism of accelerated hydrolysis during the high-pressure enzymatic treatment process, the effects of pressure on the enzyme and substrate were independently examined, the higher the pressure, the better the enzyme stability. The substrate, rice, also showed increased sensitivity to the enzyme when soaked under high pressure. Although there was no significant difference in the protein content of rice by degree of polishing, greater protein hydrolysis was observed in 130% polished rice than in white rice during the high-pressure enzymatic treatment. As a result, it is expected that the process utilizing the synergistic effect between polishing and high-pressure enzymatic treatment can be applied to a new low-protein rice production method to help improve the diet and quality of life of patients with kidney disease.