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 hydrolysates Pepsin Pancreatin Iron Chickpea Chelating peptides
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.
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/acceptedVersion
Enlace a la fuente original: https://www.sciencedirect.com/science/article/abs/pii/S0308814612005973?via%3Dihub
Referencia al articulo segun fuente origial: Food Chemistry. 134 (3): 1585-1588
Referencia de l'ítem segons les normes APA: Torres-Fuentes, C; Alaiz, M; Vioque, J (2012). Iron-chelating activity of chickpea protein hydrolysate peptides. Food Chemistry, 134(3), 1585-1588. DOI: 10.1016/j.foodchem.2012.03.112
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
DOI del artículo: 10.1016/j.foodchem.2012.03.112
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2012
Tipo de publicación: Journal Publications
Repositori URV