Identification and characterization of antioxidant peptides from chickpea protein hydrolysates

Food Chemistry

Volumn 180, Issue , 2015, Pages 194-202

  Torres Fuentes, Cristina ^a,c   Contreras, María Del Mar ^b,d   Recio, Isidra ^b   Alaiz, Manuel ^a   Vioque, Javier ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^c UNIVERSITY COLLEGE CORK   (Ireland)

^d UNIVERSITY OF GRANADA   (Spain)

Author keywords

Antioxidant peptides; Chelating peptides; Chickpea; Peptide sequencing; Protein hydrolysate

Indexed keywords

AGENTS; AMINO ACIDS; FREE RADICALS; HYDROLYSIS; MOBILE SECURITY; PEPTIDES; PROTEINS;

ANTIOXIDANT PEPTIDES; CHELATING PEPTIDES; CHICKPEA; PEPTIDE SEQUENCING; PROTEIN HYDROLYSATE;

ANTIOXIDANTS;

ANTIOXIDANT; AVENIN; CONVICILIN; HISTIDINE; HYDROGEN; PHASEOLIN; PHENOL DERIVATIVE; PHENYLALANINE; PROTEIN HYDROLYSATE; PROVICILIN; TRYPTOPHAN; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; VICILIN; PEPTIDE; REACTIVE OXYGEN METABOLITE;

AMINO ACID SEQUENCE; ANTIOXIDANT ACTIVITY; ARTICLE; CHICKPEA; DRUG DETERMINATION; FOOD ANALYSIS; FREE RADICAL SCAVENGING ASSAY; NONHUMAN; PROTEIN ANALYSIS; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TANDEM MASS SPECTROMETRY; CHEMISTRY; CICER; FUNCTIONAL FOOD; OXIDATION REDUCTION REACTION; OXIDATIVE STRESS; PLANT SEED;

CICER ARIETINUM;

ANTIOXIDANTS; CICER; FUNCTIONAL FOOD; OXIDATION-REDUCTION; OXIDATIVE STRESS; PEPTIDES; PROTEIN HYDROLYSATES; REACTIVE OXYGEN SPECIES; SEEDS;

EID: 84923223305     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.02.046     Document Type: Article

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