Biotechnology and Bioprocess Engineering 2024; 29(3): 451-464  
Oligopeptides derived from rice protein hydrolysates: absorption, bioactivity, preparation, debittering, and application
Zheng-Fei Yan1 · Yi-Mei Cai1 · Yong-Kun Xiao2 · Shuai Yuan1 · Xue-Yi Qiao3 · Bo Xu3 · Jing Wu1
1 School of Biotechnology, State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
2 SUNI Technology (Guangzhou) Co., Ltd, Guangzhou 510400, China
3 Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou 450001, China
Correspondence to: Zheng-Fei Yan
zhengfeiyan@jiangnan.edu.cn
Jing Wu
jingwu@jiangnan.edu.cn

Zheng-Fei Yan and Yi-Mei Cai have contributed equally to this work.
Received: November 2, 2023; Revised: February 29, 2024; Accepted: March 18, 2024; Published online: March 25, 2024.
© The Korean Society for Biotechnology and Bioengineering. All rights reserved.

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Rice protein, a high-quality protein, contains all of its essential amino acids, and its amino acid composition is consistent with the ideal pattern recommended by the Food and Agriculture Organization/World Health Organization. Rice protein-derived products as feed additives have rather low added value. Rice protein hydrolysates (RPHs) are valuable products that can be generated from underutilized rice protein. In the RPH, oligopeptide-enriched RPH and its oligopeptides have been proposed as superior candidates for improving absorption and bioavailability and have potential broad application. Thus, this review outlines the absorption behavior, bioactivity, and preparation of rice oligopeptides. The structure-bitterness relationships and debittering of these materials are discussed in detail, as are their safety and allergenicity. Additionally, the applications of rice oligopeptides in the food and pharmaceutical industries as functional ingredients are also highlighted.
Keywords: Rice oligopeptides · Bitterness modification · Potential applications

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