“…Alkali treatment is considered to break some of the hydrogen, amide, and disulfide bonds in rice glutelin, leading to the reduction in molecular size of protein and the improvement in protein extraction (Hamada, 1997). Recently, it has been reported that this method improves in vitro and in vivo digestibility of rice protein, which is associated with the modification of protein body structure and amino acid composition (Kumaga et al, 2006;Kubota et al, 2010;Yang et al, 2012). Unfortunately, exposing protein to severe alkaline conditions may cause some undesirable side reactions, degradation of protein, and potential toxicity, such as lysinoalanine, resulting in the loss of nutritional value (Shewry and Miflin, 1985).…”