生物利用度
水解物
化学
肽
豌豆蛋白
傅里叶变换红外光谱
色谱法
胺气处理
氨基酸
生物化学
有机化学
水解
生物
生物信息学
物理
量子力学
作者
Yianna Y Zhang,Regine Stockmann,Ken Ng,James A. Broadbent,Sally Stockwell,Hafiz Ansar Rasul Suleria,Noor E. Karishma Shaik,Ranjith Rajasekharan Unnithan,Said Ajlouni
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-03-01
卷期号:405: 134887-134887
被引量:3
标识
DOI:10.1016/j.foodchem.2022.134887
摘要
This investigation aimed to characterize enzymatically-derived pea peptides that act as solubilizing agents to enhance Fe(III) bioaccessibility. The pea hydrolysates were found to have an iron-binding capacity of 5.3 mg/g lyophilized powder. The Fe(III)-binding peptides were separated by immobilized metal affinity chromatography (IMAC), and then sequenced using tandem MS following an in-solution tryptic digestion. Results revealed that the Fe(III)-binding fraction was rich in Glu, Asn, Lys and Leu, and the peptides primarily belonged to the Vicilin family. After screening based on the peptides' relative abundance and physicochemical properties, 15 novel peptides below 1.5 kDa were identified as potential candidates for enhancement of iron bioavailability. Fourier Transform infrared spectroscopy (FTIR) of the hydrolysate-iron complex suggested that the principal sites of peptide binding corresponded primarily to the carboxylate groups, with amine I and II groups also evident.
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