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Research article2013Peer reviewedOpen access

Purification and identification of antioxidant peptides from chickpea (Cicer arietinum L.) albumin hydrolysates

Kou, Xiaohong; Gao, Jie; Xue, Zhaohui; Zhang, Zhijun; Wang, Hua; Wang, Xu


Albumin derived from chickpea was hydrolyzed sequentially using Alcalase and Flavorzyme proteases for production of antioxidant peptides. To identify antioxidant peptides, chickpea albumin hydrolysate (CAH) was fractionated using size exclusion chromatography (G-25) methods. Antioxidant and free radical-scavenging activities of peptides purified from the CAH were evaluated using reducing power assays with 1,1-diphenyl-2-pycrylhydrazyl (DPPH) and TEAC as well as with hydroxyl radical-scavenging assays. The results demonstrated that chickpea peptide (CPe)-III exhibited the highest antioxidant activity compared to the other hydrolysates. CPe-III was identified to be RQSHFANAQP (1155 Da) by LC-ESI-MS/MS. (C) 2012 Elsevier Ltd. All rights reserved.


Chickpea albumin hydrolysate; Antioxidant peptide; Amino acid sequence; Free radical scavenging; LC-ESI-MS/MS

Published in

Food Science and Technology
2013, Volume: 50, number: 2, pages: 591-598
Publisher: ELSEVIER

    UKÄ Subject classification

    Food Science

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