title: Identification and characteristics of iron-chelating peptides from soybean protein hydrolysates using IMAC-Fe3+.
abstract: The iron-chelating peptides from soybean protein hydrolysates (SPH) were investigated using immobilized metal affinity chromatography (IMAC). The results demonstrated that SPH could absorb on the IMAC-Fe(3+) column, while the capability of the binding iron was different in SPH (10-30 kDa), SPH (3-10 kDa), and SPH (1-3 kDa). The highest binding amount on the column occurred with SPH (10-30 kDa). With the IMAC method, the iron-chelating peptides were shown to be formed at pH lower than 5.5, and they were not affected by NaCL with the concentration between 0.1 mol/L and 1 mol/L, while the iron-chelating peptides could be partially disrupted by 0.02 mol/L Na(2)HPO(4) at pH 8.0. Furthermore, the iron-chelating peptides were identified with reversed phase (RP)-HPLC, SDS-PAGE, and MALDI-TOF MS/MS. The binding characteristics of the SPH on IMAC-Fe(3+) and the sequences of the iron-chelating peptides revealed that binding sites between SPH and iron might be the carboxyl groups of Glu and Asp residues.
authors.affiliation: College of Food Science & Nutritional Engineering, China Agricultural University, Haidian District, Beijing, China.
authors.forename: Ying
authors.initials: Y
authors.lastname: Lv
authors.forename: Qi
authors.initials: Q
authors.lastname: Liu
authors.forename: Xiaolan
authors.initials: X
authors.lastname: Bao
authors.forename: Wuxia
authors.initials: W
authors.lastname: Tang
authors.forename: Baichong
authors.initials: B
authors.lastname: Yang
authors.forename: Shuntang
authors.initials: S
authors.lastname: Guo
mesh_terms: D002846:Chromatography, Affinity / Q000379:methods*; D007501:Iron / Q000737:chemistry*; D010455:Peptides / Q000737:chemistry*; D010940:Plant Proteins / Q000737:chemistry*; D011485:Protein Binding; D013025:Glycine max / Q000737:chemistry*
chemical_list: D010455:Peptides; D010940:Plant Proteins; D007501:Iron