Rice protein is a high-quality vegetable protein that rivals fish, shrimp and beef. More importantly, rice protein is hypoallergenic and can be used in infant formula. But the protein in rice protein is mainly gluten, which can only be dissolved in alkaline solution, thus limiting its application. Compared with rice protein, rice peptides not only have the above advantages, but also have good solubility, acid, thermal stability, low viscosity and other physical and chemical properties that rice protein does not have, and have easy absorption, blood pressure lowering, anti-oxidation, etc.

Among cereal proteins, the biological value (B.V.) and protein value (P.V.) of rice protein are higher than other proteins. The amino acid composition of rice protein is balanced and reasonable, and the amino acid content is high, which is unmatched by other vegetable proteins. Rice protein is recognized as a high-quality food protein, in line with the ideal pattern recommended by WHO/FAO.

Rice polypeptide uses rice protein as raw material, and uses machine equipment to make amino acid polymers linked by peptide bonds by simulating the mode of human body degrading protein. It is a kind of substance composed of amino acids, with smaller molecular weight than protein, simple structure and strong physiological activity. It is mainly composed of a mixture of various polypeptide molecules, as well as other small amounts of free amino acids, sugars and inorganic salts.