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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Abstract
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 |
| Official URL: |
http://dx.doi.org/10.1016/j.foodchem.2012.03.112 |
| URI: |
http://eprints.icrisat.ac.in/id/eprint/4618 |
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