Preparation of chickpea peptide-calcium chelates with antioxidant activity

Shi, W. and Tan, C. Y. (2023) Preparation of chickpea peptide-calcium chelates with antioxidant activity. International Food Research Journal (Malaysia), 30. pp. 1471-1480. ISSN 2231 7546

Chelation of antioxidant chickpea peptides with calcium can improve the absorption rate of calcium in human intestinal tract. In the present work, the optimum enzymatic hydrolysis scheme was determined by a single-factor test with an orthogonal experimental design with the following conditions: material-liquid ratio, 1:15; enzymatic hydrolysis time, 10 min; enzyme-substrate ratio, 1:20 (papain protease); and enzymatic hydrolysis temperature, 60°C. The protein hydrolysate obtained under these conditions had high antioxidant activity. The free radical scavenging rates of •OH, O²-•, DPPH•, and H₂O₂ were 49.44, 63.64, 66.57, and 57.64%, respectively. The reducing power was 0.75. The optimum conditions for the preparation of calcium chelate from chickpea peptides were determined by an orthogonal optimisation test: the peptide-calcium ratio, 7:1; the chelation temperature, 50°C; the initial pH of the reaction solution, 7.0; the chelation time, 40 min; and the chelation rate, 39.95%. Antioxidant chickpea peptide-calcium chelates could have the potential to induce synergistic physiological effects.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/30%20(06)%202023/10%20-...

Abstract

Chelation of antioxidant chickpea peptides with calcium can improve the absorption rate of calcium in human intestinal tract. In the present work, the optimum enzymatic hydrolysis scheme was determined by a single-factor test with an orthogonal experimental design with the following conditions: material-liquid ratio, 1:15; enzymatic hydrolysis time, 10 min; enzyme-substrate ratio, 1:20 (papain protease); and enzymatic hydrolysis temperature, 60°C. The protein hydrolysate obtained under these conditions had high antioxidant activity. The free radical scavenging rates of •OH, O²-•, DPPH•, and H₂O₂ were 49.44, 63.64, 66.57, and 57.64%, respectively. The reducing power was 0.75. The optimum conditions for the preparation of calcium chelate from chickpea peptides were determined by an orthogonal optimisation test: the peptide-calcium ratio, 7:1; the chelation temperature, 50°C; the initial pH of the reaction solution, 7.0; the chelation time, 40 min; and the chelation rate, 39.95%. Antioxidant chickpea peptide-calcium chelates could have the potential to induce synergistic physiological effects.

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Item Type:	Article
AGROVOC Term:	chickpeas
AGROVOC Term:	peptides
AGROVOC Term:	antioxidants
AGROVOC Term:	enzymatic hydrolysis
AGROVOC Term:	experimentation
AGROVOC Term:	food technology
AGROVOC Term:	scavengers
AGROVOC Term:	synergism
AGROVOC Term:	mineral supplements
Geographical Term:	China
Uncontrolled Keywords:	antioxidant, chickpea peptides, peptide-calcium chelate
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	21 Mar 2025 06:16
Last Modified:	21 Mar 2025 06:16
URI:	http://webagris.upm.edu.my/id/eprint/1663

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