Autor según el artículo: Torres-Fuentes, C; Alaiz, M; Vioque, J
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Torres Fuentes, Cristina
Palabras clave: Protein hydrolysate Pepsin Pancreatin Chickpea Chelating peptides pepsin pancreatin chickpea chelating peptides
Resumen: A chickpea protein hydrolysate produced with pepsin and pancreatin was used for the affinity purification of chickpea chelating peptides. Three chelating peptide fractions were obtained after affinity chromatography with immobilised copper. These peptide fractions showed a higher chelating activity and histidine contents than the original protein hydrolysate. Chelating activity was positively correlated with the histidine content of the purified fractions. Different subfractions were also obtained after gel filtration chromatography from the affinity purified peptide fractions. Some of these subfractions showed a higher chelating activity and histidine contents than the original fractions. These results suggest that a combination of high His contents, around 20-30%, and small peptide size provide the best chelating activities. Thus sequential purification with affinity and gel filtration chromatography is a useful procedure for the purification of chickpea peptides with high chelating activity. These results show that a range of chelating peptides are generated during digestion of the chickpea proteins that, after metal chelation, may prevent the generation of reactive oxygen species (ROS) and favour metal absorption. © 2011 Elsevier Ltd. All rights reserved.
Áreas temáticas: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Geociências Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Enfermagem Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Chemistry, applied Biotecnología Biodiversidade Astronomia / física Analytical chemistry Administração pública e de empresas, ciências contábeis e turismo
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 03088146
Direcció de correo del autor: cristina.torres@urv.cat
Identificador del autor: 0000-0002-2917-6910
Fecha de alta del registro: 2024-02-11
Versión del articulo depositado: info:eu-repo/semantics/submittedVersion
Enlace a la fuente original: https://www.sciencedirect.com/science/article/abs/pii/S0308814611006698?via%3Dihub
Referencia al articulo segun fuente origial: Food Chemistry. 129 (2): 485-490
Referencia de l'ítem segons les normes APA: Torres-Fuentes, C; Alaiz, M; Vioque, J (2011). Affinity purification and characterisation of chelating peptides from chickpea protein hydrolysates. Food Chemistry, 129(2), 485-490. DOI: 10.1016/j.foodchem.2011.04.103
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
DOI del artículo: 10.1016/j.foodchem.2011.04.103
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2011
Tipo de publicación: Journal Publications