title: Purification and characterisation of a new antioxidant peptide from chickpea (Cicer arietium L.) protein hydrolysates.
abstract: An antioxidant peptide was purified using consecutive chromatographic methods from chickpea protein hydrolysates (CPH). This peptide was designated as Fra.7. It had a molecular weight of 717.37Da, and its amino acid sequence was identified as Asn-Arg-Tyr-His-Glu by an ABI 4700 proteomics analyser. This antioxidant peptide was identified for the first time from food-derived protein hydrolysates. The molar ratio of the five amino acids in the sequence was 1:1:1:1:1. This antioxidant peptide efficiently quenched the free radical sources 1,1-diphenyl-2-pycryl-hydrazyl (DPPH), hydroxyl, and superoxide free radicals. The Cu(2+) and Fe(2+) chelating activities were 76.92% and 63.08% at the peptide concentration of 50μgmL(-1), respectively. Furthermore, the inhibition of the Fra.7 on lipid peroxidation was greater than that of α-tocopherol. The inhibition ratio of the linoleic acid autooxidation was 88.81% at the eighth day of analysis.
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: zhangtao@jiangnan.edu.cn.
authors.forename: Tao
authors.initials: T
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
authors.forename: Yanhong
authors.initials: Y
authors.lastname: Li
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
authors.forename: Ming
authors.initials: M
authors.lastname: Miao
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
authors.forename: Bo
authors.initials: B
authors.lastname: Jiang
keywords: Amino acid sequence; Antioxidant peptide; Chickpea protein hydrolysate; Free radical scavenging; Metal chelation activity