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Identification and characterization of antioxidant peptides from chickpea protein hydrolysates

AuthorsTorres-Fuentes, Cristina ; Contreras, María del Mar; Recio, Isidra ; Alaíz Barragán, Manuel ; Vioque, Javier
Peptide sequencing
Protein hydrolysate
Chelating peptides
Antioxidant peptides
Issue Date2015
CitationFood Chemistry 180: 194-202 (2015)
AbstractOxidative stress due to the excess of radical oxygen species (ROS) contribute to the development of different diseases. The use of antioxidants may prevent the development of these diseases by counteracting ROS levels. There is an increasing interest in natural antioxidants as they are safer for consumers than synthetic antioxidants. In this work, reducing power, free radical scavenging and cellular antioxidant activities of chickpea peptides fractions have been investigated. Peptide sequences included in fractions with antioxidant activity were identified. Main sequences, ALEPDHR, TETWNPNHPEL, FVPH and SAEHGSLH, corresponded to legumin, the main seed protein. Most peptides contained histidine, which has shown antioxidant activity. Two peptides also included tryptophan and phenylalanine, in which the phenolic group could also serve as hydrogen donor. These results show that legumin is a source of antioxidant peptides of high interest for food and pharmaceutical industries to develop new nutraceuticals and functional foods.
Publisher version (URL)https://doi.org/10.1016/j.foodchem.2015.02.046
Identifiersdoi: 10.1016/j.foodchem.2015.02.046
issn: 0308-8146
Appears in Collections:(CIAL) Artículos
(IG) Artículos
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