The main components of rice are starch and protein, accounting for about 80% and 8% of the total weight of rice, respectively. Rice protein contains 18 essential amino acids, such as methionine, proline, lysine, isoleucine, phenylalanine, leucine, tryptophan, and threonine. With a reasonable amino acid composition, it has high nutritional value and is close to the recommended nutritional model by WHO/FAO. The biological potency of rice protein is as high as 77, which is similar to that of beef and fish, making it a high-quality plant protein. In addition, rice protein also has unique low allergenicity, and the hydrolyzed peptides have health benefits such as lowering blood pressure and cholesterol....