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As the main by-product of rice processing, rice bran is rich in many nutriments, such as oil, protein, and bioactive substances. The protein content in rice bran accounts for about 15%~17% of rice bran, which is divided into albumin, globulin, gliadin and glutenin with the amino acid composition close to the pattern recommended by FAO/WHO. It is a high-quality plant protein source with low allergenicity and high bio-efficacy. The acquisition of rice bran protein can increase the added value of rice and has broad application prospects in the fields of food and medicine. Therefore, this paper reviewes the extraction methods, functional properties and functional complexes of rice bran protein, and the application status of rice bran protein and its complexes in the fields of bioactive peptides, infant food, food additives, nutrition delivery system are also introduced. Finally, the challenge of future research on rice bran protein is proposed. This review provides certain ideas and references for the industrial production and high-value utilization of rice bran protein.

Rice bran, a common byproduct during of the rice milling process, is rich in unsaturated fats, proteins, crude fiber, vitamins, and various bioactive components. However, the stability of fresh rice bran is poor, and it is highly susceptible to rancidity and deterioration, largely limiting the comprehensive and efficient utilization of rice bran. In recent years, researchers have conducted extensive studies on non-thermal stabilization techniques for rice bran and have achieved significant results. Based on this, this paper provides an overview of the nutritional composition and rancidity mechanism of rice bran and various non-thermal techniques for its stabilizationologies, aiming to provide references for the vigorous development of rice bran resources and the improvement of rice bran utilization efficiency.