Iron-chelating activity of chickpea protein hydrolysate peptides

Food Chemistry

Volumn 134, Issue 3, 2012, Pages 1585-1588

  Torres Fuentes, Cristina ^a   Alaiz, Manuel ^a   Vioque, Javier ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Chelating peptides; Chickpea; Iron; Pancreatin; Pepsin; Protein hydrolysates

Indexed keywords

CHELATING PEPTIDES; CHICKPEA; PANCREATIN; PEPSIN; PROTEIN HYDROLYSATE;

AMINO ACIDS; BIOCHEMISTRY; GEL PERMEATION CHROMATOGRAPHY; HYDROLYSIS; IRON; PEPTIDES; PURIFICATION;

CHELATION;

CHICKPEA PROTEIN HYDROLYSATE; HISTIDINE; IRON; IRON CHELATING AGENT; PANCREATIN; PEPSIN A; PROTEIN HYDROLYSATE; UNCLASSIFIED DRUG; PEPTIDE;

AFFINITY CHROMATOGRAPHY; ARTICLE; BINDING AFFINITY; CHICKPEA; CONTROLLED STUDY; DRUG ABSORPTION; DRUG BIOAVAILABILITY; DRUG SOLUBILITY; GEL FILTRATION CHROMATOGRAPHY; IRON ABSORPTION; IRON CHELATION; NONHUMAN; PROTEIN ANALYSIS; PROTEIN HYDROLYSIS; PROTEIN PURIFICATION; CHEMISTRY; CICER;

CICER ARIETINUM;

CICER; IRON; IRON CHELATING AGENTS; PEPTIDES; PROTEIN HYDROLYSATES;

EID: 84861093429     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.03.112     Document Type: Article

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