The Antioxidant Properties of Chickpea Protein Hydrolyzed Fractions

doi:10.13560/j.cnki.biotech.bull.1985.2015.01.016

Abstract

Abstract: It was to assay the antioxidant activities of the Chickpea protein isolates（CPI）and its peptide fractions in vitro. CPI were hydrolyzed with alcalase, and the hydrolysates were further separated into peptide fractions of <3 kD, 3-5 kD, 5-10 kD and >10 kD, respectively, using membrane ultrafiltration. Results showed that, the <3 kD peptides exhibited better ferric reducing power and radicals scavenging activities when compared to peptide fractions of higher molecular weights. CPI and its peptide fractions had significant ability to chelate metal ions compared to glutathione（GSH）, and also had some ferric reducing powers. The remarkable antioxidant properties indicate that CPI and its peptide fractions have the potential to be used in manufacturing antioxidant functional foods and healthy foods.

Key words: chickpea protein isolates（CPI）, oligopeptide, glutathione（GSH）, radicals, antioxidant properties

Chen Xiaofei, Sun Yufei, Feng Fei, Wang Xueyan, Zhou Fuzhong. The Antioxidant Properties of Chickpea Protein Hydrolyzed Fractions[J]. Biotechnology Bulletin, 2015, 31(1): 104-108.

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