Protein profile of commercial rice milks analyzed by label-free quantitative proteomics

Rice milk is a non-diary beverage made primarily from milled rice and water that has an opaque white or beige color and creamy texture resembling that of cow’s milk. Rice milk is generally considered hypoallergic and gluten-free hence, is an excellent choice for people with lactose intolerance and multiple allergies. Besides having anti-inflammatory properties, it is beneficial in lowering cholesterol and hypertenstion and is known to contain a range of bio-active components such as α-tocopherol, c-oryzano, ß-sitosterol, thiamin, niacin and pyridoxine. The consumption of rice milk is increasing worldwide for its nutritional value and health benefits, however, its protein composition after commercialization is not well known. This study compared the protein profile of 9 different commercial rice milks using a label-free quantitative proteomics approach.