This invention provides a method for preparing low-bitter
rice protein peptides, relating to the fields of
food processing and bioengineering. The method involves preparing
rice protein slurry, followed by ultra-fine pulverization using an ultra-
high pressure, high-energy fluid mill. Through the synergistic effect of extreme shearing,
cavitation, and impaction, the dense
protein structure is efficiently disrupted, exposing
enzyme cleavage sites and directionally reconstructing hydrophobic ends. Subsequently, a combination of endopeptides and exopeptides is added for
enzymatic hydrolysis. The endopeptides achieve efficient
hydrolysis, while the exopeptides precisely remove terminal hydrophobic amino acids, controlling bitterness generation at its source. This invention overcomes the technical bottlenecks of low efficiency and high bitterness associated with traditional
enzymatic hydrolysis. The resulting
rice protein peptides have a degree of
hydrolysis exceeding 11%, a
protein recovery rate exceeding 55%, and a bitterness value far lower than commercially available products. Furthermore, the process is continuous and the conditions are mild, making it suitable for high-end fields such as
infant formula,
sports nutrition foods, and special medical foods.