Part of
Brown Rice
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Typical dose
Oral: 15-30 grams per serving as a protein suppl...
About this supplement
Enzymatically hydrolyzed brown rice protein is a plant-based protein derived from whole grain brown rice (Oryza sativa) through enzymatic hydrolysis. This process breaks down the larger rice protein molecules into smaller peptides and free amino acids, improving digestibility, solubility, and potential bioavailability compared to non-hydrolyzed rice protein. It is a complete protein containing all nine essential amino acids, though typically lower in lysine than some animal proteins. It is hypoallergenic, gluten-free, and suitable for vegan and vegetarian diets. The enzymatic hydrolysis may also enhance certain functional properties, such as emulsification and foaming, making it useful in both nutritional and cosmetic applications.
How much to take
- Typical amount
- Oral: 15-30 grams per serving as a protein supplement, often mixed into shakes or foods. Topical: Typically used at 0.5-5% in formulations like shampoos, conditioners, and creams.
- Suggested range
- Oral: 15-40 g daily; Topical: 0.5-5% w/w in final product
Potential benefits
Benefits linked to this supplement form:
Things to watch for
Possible side effects linked to this form:
Health goals
Needs and goals this form may help with:
Other forms of Brown Rice
Compare absorption and active amounts with sibling forms:
Technical details â–¼
Chemical ID (CAS)
94350-06-8
Physical properties
Typically a fine, off-white to light tan powder. Soluble or dispersible in water, forming clear to slightly opaque solutions. Hydrolysis reduces molecular weight, improving solubility and reducing viscosity compared to intact proteins. May have a mild, characteristic cereal-like odor.
How it’s made
Produced from whole brown rice. The rice is milled, and the starch is separated. The remaining protein-rich fraction is treated with specific proteolytic enzymes (e.g., proteases) under controlled conditions of temperature and pH. The enzymes cleave peptide bonds, breaking the protein into smaller peptides. The reaction is then halted (often by heat inactivation), and the hydrolysate is filtered, concentrated, and spray-dried into a powder.