Iron-chelating activity of chickpea protein hydrolysate peptides

Identificador:  imarina:6386987

Handle: https://hdl.handle.net/20.500.11797/imarina6386987

Autores:  Torres-Fuentes, Cristina; Alaiz, Manuel; Vioque, Javier

Resumen:
Chickpea-chelating peptides were purified and analysed 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. © 2012 Elsevier Ltd. All rights reserved.