iron-chelating activity of chickpea protein hydrolysate peptides

Torres-Fuentes, C. and Alaiz, M. and Vioque, J. (2012) iron-chelating activity of chickpea protein hydrolysate peptides. Food Chemistry. pp. 1-19.

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Chickpea-chelating peptides were purified and analyzed for their iron-chelating activity. These peptides were purified after affinity and gel filtration chromatography from a chickpea protein hydrolysate produced with pepsin and pancreatin. Iron-chelating activity was higher in purified peptide fractions than in the original hydrolysate. Histidine contents were positively correlated with the iron-chelating activity. Hence fractions with histidine contents above 20% showed the highest chelating activity. These results show that iron-chelating peptides are generated after chickpea protein hydrolysis with pepsin plus pancreatin. These peptides, through metal chelation, may increase iron solubility and bioavailability and improve iron absorption

Item Type: Article
Additional Information: This work was supported by the Spanish Ministry of Innovation and Science through Research project AGL2007-63580. Thanks are due to María Dolores García-Contreras for technical assistance.
Uncontrolled Keywords: Chelating peptides; Chickpea; Iron; Protein hydrolysates; Pepsin; Pancreatin
Author Affiliation: Instituto de la Grasa (C.S.I.C). Avda. Padre García Tejero 4, 41012-Sevilla, SPAIN
Subjects: Postharvest Management
Divisions: Chickpea
Depositing User: Mr. SanatKumar Behera
Date Deposited: 10 Apr 2012 14:29
Last Modified: 10 Apr 2012 14:29
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